Recipe: Crockpot Method for Polenta, Grits, or Mush

CROCKPOT METHOD FOR POLENTA, GRITS, OR MUSH

"You say you don't like to stir that much? The possibility of the double boiler boiling dry makes you nervous? All right, here comes easy. Is there a catch? Well, the polenta has to cook for 6 to 9 hours; yes, you read that right. And, given the size of a standard slow cooker, you'll have to make a double batch (8 servings, rather than 4). Of course, that's no drawback. Cook it soft and fluffy for Sunday; let the rest chill and eat it as little cakes or in a casserole during the week."

7 to 8 cups liquid, boiling*
1 1/2 to 2 1/2 teaspoons salt, or to taste
2 cups cornmeal, preferably stone-ground, coarse or fine
1 teaspoon to 1 tablespoon butter or olive oil (optional)

Spray the inside of a slow cooker well with cooking spray. Turn the heat to HIGH. Add the hot liquid, salt, and cornmeal and stir well.

Cover crock pot and leave on high for 1 hour, then lift the lid, stir well, and turn the heat to LOW.

Cover and continue cooking on LOW, stirring very occasionally (once an hour or so, if you happen to think of it), until tender and very thick, 6 to 9 hours.

Serve hot, as is, or chill and "set up" for later use.

*Although water is the widely used cooking liquid for polenta, almost anything can be used for variety or richness. All or part spring water or dairy, rice, or soy milk; all or part vegetable stock; perhaps all or part fruit juice (for a sweet dish or hot cereal; apple juice-cooked polenta, with a little almond butter stirred in afterward, is a great favorite with some children I know). Be aware, though, that cornmeal cooked with anything but water - especially milk-does not keep as well.

Makes 8 servings as a side dish
Source: Passionate Vegetarian by Crescent Dragonwagon