this isn't quite a recipe, more like a cooking tip, but i had to share this - the best way to make polenta. ever. (i have declared it so). as we are (still) with no way to cook, i am again and again turning to my trusty slow cooker. and this time it really outdid itself.
first, spray the inside of the slow cooker with some non-stick cooking spray. then, add a cup of polenta, five cups of water, and 1 1/2 to 2 teaspoons of salt - i went with 1 1/2 tsp., and i think next time i may take it down just a wee bit. but if you're a salty fan, then you do you. put the slow cooker on low for six hours and - BAM - you have some of the creamiest, most delicious polenta ever. i can honestly say, i will never make polenta on a stove-top ever again. and i added no cream, or butter, or cheese, or any other heart-stopping ingredient and it still tasted delicious. i'm telling you, this is the way to go for polenta. and a few asides.
1. when i got home the top of the polenta looked grainy and i thought - darn, it didn't work. but after a vigorous 10-20 seconds of stirring and mixing, all was right with the world.
2. i put in a few handfuls of spinach when it was done to add some more nutrition - the spinach wilted in about five to ten minutes, and i stirred it occasionally.
3. i paired it with sautéed mushrooms, onion, and garlic - making this a ten minute dinner when i got home from work (the best!) but really, it can be paired with anything - grill a couple of chicken breasts or some salmon, sautee some crumbled sausage and add a dollop of marinara sauce - pretty much anything that strikes your fancy, you can do it.