I like to make polenta. It is so versatile. Naturally gluten free, you can use it as a breakfast dish, serve a thick stew over the top of it, or put it in an oiled pan to chill before slicing and frying up in an oiled pan all depending on how you season it. Often you are to stir polenta until thickened to make it creamy, but dinner time is a busy time in my house, so I tried it in the crock pot. I found that it is best to make this when I am home so I can give the polenta a good stir every couple of hours to keep the polenta nicely creamy. If I have to leave the house and leave the polenta, it gets crusted around the edges and isn’t as creamy. So, make this on a day you are pottering around the house, but don’t feel like standing at the stove for an hour, try this option for cooking up polenta.
- 6 cups dry polenta or coarsely ground cornmeal
- 2 cups water, gluten free chicken stock, or vegetable stock
- 2 tablespoons coconut oil or olive oil
- 2 teaspoons salt
- Oil the crock. Pour polenta, water or broth, oil and salt into crock. Stir everything together. Cover and cook on low for 6 to 8 hours (3 to 4 on high), stirring well every hour or two. Add more stock or water if needed to achieve the texture