Creamy Polenta With Balsamic Glaze

• 4 tablespoons butter, divided
• 1-1/2 cups half-and-half cream, divided
• 1 cup 2% milk
• 1/4 teaspoon salt
• 1/3 cup cornmeal
• 1/2 cup grated Parmesan cheese
• 1 cup balsamic vinegar
• 1 tablespoon sugar

1. In medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes.
2. Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese, and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.

butter, cream, milk, salt, cornmeal, parmesan cheese, balsamic vinegar, sugar

Taken from www.tasteofhome.com/recipes/creamy-polenta-with-balsamic-glaze/ (may not work)