You will need:
1 part coarse-ground polenta
5 parts water
1 packet or tsp of chicken flavoring
1/2 part parmesan
Set your slow cooker on high and let it cook for 3 hours, stirring occasionally. When it’s done it’ll turn into a creamy mush and will taste smooth, not gritty. At this point you can turn off heat and stir in parmesan cheese. Let it cool for a while before spooning it into a greased tupperware, pie plate, or high-lipped baking pan.
I only used 1 cup of corn meal for my polenta and it was enough for 3-4 meals! Not bad, considering that the bag I got was about 4 cups worth and cost approximately $2.
This time we ate it pan-seared with spaghetti sauce and mozzarella. Next time, I’ll cream it with corn-infused milk!