CROCK POT POLENTA
I love polenta. Like it fried with maple syrup for breakfast. Like it with lemon pepper & a bit of butter, oh I could go on and on. But making it on the stove top was always plop plop burn burn, this way I'm safe.
Provided by L DJ3309
Categories Grains
Time 9h5m
Yield 3-4 loaves, 36 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl combine cornmeal and 2 cups cold water.
- Pour 8 cups boiling water into 4 qt crock pot add salt and butter. When butter melts carefully add wet cornmeal stirring.
- Cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
- Transfer polenta mixture to greased loaf pans. Chill til cold and firm. Remove from pans.
- Wrap individual loaves in foil or slice for desired recipes and carefully place in large freezer bags; 1 layer per bag. Stack bags after frozen. Makes 3 - 4 loaves depending on pan size.
Nutrition Facts : Calories 66, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.1, Sodium 278.1, Carbohydrate 10.4, Fiber 1, Sugar 0.1, Protein 1.1
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