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Polenta
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2 to 4 tablespoons butter or margarine, melted
1/4 teaspoon paprika
dash cayenne pepper
6 cups boiling water
2 cups cornmeal (preferably water ground)
2 teaspoons salt
Grease the walls of the Crock Pot with 1 tablespoon of the butter or margarine. Add paprika and cayenne; turn to high. Measure remaining ingredients and add to Crock Pot with the rest of the butter. Stir well; cover and cook on low for 6 to 9 hours (2 to 3 hours on high), stirring occasionally.
To fry, chill in a lightly greased loaf pan and cut into 1/4-inch slices. Fry in butter until browned.
Serves 8 to 10.
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