Rich and creamy polenta made in the crockpot. Adapted from my sister, Nadia, via [Melissa D’Arabian|http://www.foodnetwork.com/recipes/melissa-darabian/creamy-polenta-recipe.html].
Yields: 4-6 servings
Turn a crockpot on high. Spray the inside of the crockpot with non-stick cooking spray.
To a medium saucepan, add the milk, 2 cups of the half and half, 2 tablespoons of the butter, and the polenta. Season with salt and pepper and bring the mixture to a boil, whisking constantly to prevent lumping. Once it boils for about 2 minutes, transfer it to the crockpot, cover, and let cook 2 hours, stirring once an hour. Just prior to serving, whisk in the remaining half and half and butter, and parmesan if using, until smooth and creamy. (More or less half and half can be added to achieve desired consistency). Taste for seasoning and add more salt and pepper, if needed. Serve promptly.