Ingredients:
8 cups |
Milk |
1 1/3 cup |
Cornmeal |
3tbsps. |
Butter |
1 cup |
Freshly grated Parmesan |
3 tbsps. |
|
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