Polenta

Yield: 8 to 10 servings

Ingredients

• 2 to 4 tablespoons butter
• 1/4 teaspoon paprika
• Dash of cayenne pepper
• 6 cups boiling water
• 2 cups cornmeal (preferably water ground)
• 2 teaspoons salt

Instructions

1. Butter the walls of the slow cooker with 1 tablespoon of the butter or margarine, then melt the remaining butter.
2. Add paprika and cayenne; turn to HIGH.
3. Measure remaining ingredients and add to slow cooker with remaining butter. Stir well.
4. Cover and cook on LOW for 6 to 9 hours or on HIGH for 2 to 3 hours, stirring occasionally.
5. To fry, chill in a lightly greased loaf pan and cut into 1/4 inch slices. Fry in butter until browned.