Sunday, April 10, 2011

Please note: This recipe is for polenta made with regular, yellow cornmeal. If you're using actual polenta, which is a coarser grind of cornmeal, the correct ratio is 5 cups water to 1 cup polenta.

INGREDIENTS
2 cups yellow cornmeal
6 cups water
1 teaspoon salt

DIRECTIONS
1. Grease the bottom and sides of the slow cooker very well.
2. Whisk the cornmeal and water together in your slow cooker; sprinkle the mixture with salt. Cook on low for 6-7 hours. If kept on "warm," the mixture will stay smooth and soft for a couple more hours.

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