Categories: Slow Cooker

Ingredients

• 4 tbsp. butter, divided
• 1 1/2 cups half-and half, divided
• 1 cup milk
• 1/4 tsp salt
• 1/3 cup cornmeal
• 1/2 cup grated Parmesan
• 1 cup balsamic vinegar
• 1 tbsp. sugar

Directions

1. In a medium saucepan, melt 2 tbsp. butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes. Pour the polenta into a slow cooker coated with cooking spray. Cook, covered, on LOW for 2 hours; stirring every 30 minutes.

2. In a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduce to 1/3 cup. Just before serving, stir in cheese, remaining cream and butter. To serve, drizzle with glaze.

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