Tom's Creamy Polenta with Balsamic

Tom's Creamy Polenta with Balsamic

Ingredients

• 4 tablespoons butter, divided
• 1-1/2 cups half-and-half cream, divided
• 1 cup milk
• 1/4 teaspoon salt
• 1/3 cup cornmeal
• 1/3 cup Celia's Dark balsamic vinegar - to taste
• 1/2 cup grated Parmesan cheese

Directions

1. In medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes.
3. Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Just before serving, stir cheese and the remaining cream and butter into polenta.
5. Serve drizzled with Celia's Traditional Balsamic Vinegar