Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2cupsdry polenta or coarsely ground cornmeal
6cupswatergluten free chicken stock, or vegetable stock
2tablespoonscoconut oil or olive oil
2teaspoonssalt
Instructions
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