Fontina Polenta

5 cups chicken Stock or obtained stock
1 cup 50%-and-50%
1 cup polenta or yellow cornmeal
3 tablespoons unsalted butter, slice into small parts
1 cup grated Fontina cheese
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Grease the within of the slow cooker liberally with vegetable oil spray.
2. Mix stock, 50%-and-50%, and polenta in the slow cooker. Whisk very well, and cook
On Superior for 1 1/2 several hours, or until mixture starts off to boil.
3. Whisk very well back, and cook on Large for an more 1 1/2 hrs or on Reduced for 3
Hrs or until polenta is Quite thick.
4. Stir in butter and cheese, and year to taste with salt and pepper. serve
Instantly as a facet dish or crowned with sauce. The polenta can stay on Incredibly hot for
Up to 4 several hours.