Crock Pot Polenta

I had never thought of cooking polenta in the crock pot! This recipe turned out so well. I wish I could have shown you the final product, but it was gone so fast, I never got to take a picture of it!
With the cooler weather coming, I will be using my crock pot at least once a week. I've found so many great books at the library on the subject, it'll be easy to incorporate this useful tool into my weekly meals. Enjoy!

Polenta

(Fresh from the Vegetarian Slow Cookerby Robin Robertson)

Ingredients:

2 C cornmeal
6 C boiling water
1 garlic clove
1 t salt

1 T olive oil

Step 1:

Lightly oil insert of crock pot. Add olive oil & garlic

and turn on high. Microwave water for 3 minutes

or on stovetop to boiling. Pour into crock.

Add salt and slowly whisk in cornmeal.

Step 2

Cover and cook on low 6-8 hours, stirring

occasionally.

Step 3

Spoon

cooked polenta into lightly oiled baking dish

and smooth out top.

Step 4

Refrigerate until firm, 30-40 minutes.

*Polenta can be eaten in the first stage of creamy

mushiness. Anything can be added to compliment

this most satisfying dish. I added homemade gravy,

mushrooms and parmesan cheese.