Slow Cooker Polenta with Truffle Oil

    Ingredients:

8 cups

Milk

1 1/3 cup

Cornmeal

3tbsps.

Butter

1 cup

Freshly grated Parmesan

3 tbsps.

Liquid Gold White or Dark Truffle Oil

½

Sea Salt

    Directions:

Coat the bottom of the slow cooker with a tiny bit of olive oil. Stir milk with cornmeal, butter and salt. Cover and cook on high, whisking well around sides of insert every hour until creamy but loose, about 3 1/2 hours. Keep polenta on warming function until ready to serve. Just before serving, transfer insert to a rack. Stir in Cheese, then scrape polenta onto a serving platter. Drizzle with truffle oil.

*Recipe adapted from chowhound