Creamy Polenta

• Vegetable cooking spray
• 1 cup milk
• 1 1/3 cups half-and-half, divided
• 2 tablespoons butter, divided
• 1/3 cup coarse polenta, or corn grits
• Kosher salt and freshly ground black pepper
• 1/2 cup grated Parmesan
• Special Equipment: slow cooker

1. Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
2. In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and polenta.
3. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free.
4. Boil for 2 to 3 minutes.
5. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
6. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan.

vegetable cooking spray, milk, butter, coarse polenta, kosher salt, parmesan, slow cooker

Taken from www.foodnetwork.com/recipes/melissa-darabian/creamy-polenta-recipe.html (may not work)