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| Ingredients
3 tablespoons melted butter, divided
1/4 teaspoon paprika
6 cups boiling water
2 cups cornmeal
2 teaspoons salt
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Directions
Grease the walls of the Crock Pot with 1 tablespoon of the butter. Measure remaining ingredients; add to slow cooker with remaining butter. Stir well; cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
Transfer polenta mixture to a greased loaf pan. Chill thoroughly then cut into 1/4-inch slices and fry in butter until browned.
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