I love my crockpot. Anyone who knows me well will immediately concur with this statement. With an hour commute to work, my crockpot often keeps me in good stews and soups. I was very excited to try making cornmeal 'mush' in the crockpot. It is a beautiful thing! Polenta is a luxury that has been out of reach because of the time needed to prepare it on the stovetop. No more standing over the hot pot stirring or worrying about burning.
I use a plain yellow cornmeal (American grind), but a true polenta grind cornmeal will also work equally well. Rub butter on the inside of a 3 quart crockpot (or spray with a cooking oil - olive oil spray works well for a more flavored italian polenta.) Sprinkle 2 cups of dry cornmeal into the bottom of the crockpot and 2 teaspoons salt. Stir in 7 cups of boiling hot water, stir until lump free. Cook on high for 2-3 hours or on low for 7-9 hours. No stirring required!
I have made half of the above amounts with success. You may also replace some or all of the water with boiling chicken stock (omit salt if you use stock or broth as it contains salt.) Sage or other favorite dry herbs may be added as well. Whatever additions you make to your polenta while cooking on the stovetop may be incorporated into crockpot preparation.
To use your cornmeal mush/polenta -
1) Eat plain cornmeal mush for breakfast or brunch, adding some milk, butter, and some sugar or honey.
2) Pour into a large shallow bowl or platter and top with a ragu type of tomato sauce, sauteed mushrooms, or stewed meat, tender and falling off of the bones, with vegetables.
3) Pour into a buttered loaf pan and allow to cool completely. This firm loaf can be sliced and fried or made into a polenta lasagna.
4) Prepare a portion of the polenta using Clotilde's suggestion at Chocolate & Zucchini for a tasty polenta appetizer.
5) I like to separate my prepared polenta using some to make these great polenta squares and the rest for serving more traditionally or if it is early in the day as my breakast.