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Ingredients
- 1 tablespoon salt, plus extra for seasoning
- 1/3 cups yellow cornmeal or polenta
- 1 cups freshly grated Parmesan, asiago and taleggio
- 1 cup whole milk, at room temperature
- 1 1/3 cups half-and-half, divided
- 5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1/4 cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
- Vegetable cooking spray
Preparation
Step 1
Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
In a medium saucepan, add the milk, 1 cup half-and-half, 3 tablespoon butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 2 tablespoon butter, remaining 1/3 cup half-and-half, and Cheese.