Crockpot PolentaMix water, polenta, olive oil and salt in slow cooker; whisk until well blended, then stir in the cheese. Cook on high setting for about 2 hours, or until liquid is mostly absorbed. The polenta should have a thick, creamy texture. Remove the lid and stir the polenta making sure to scrape the sides and bottom of the crockpot. Use an immersion blender if you have one to smooth and any lumps, then serve immediately. Or you can pour the polenta into a shallow, buttered baking pans and spread out evenly. Cover with plastic wrap and cool in the refrigerator until firm. When ready to serve, cut into rectangles and sauté in a skillet with olive oil until golden on both sides.
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