Crock Pot Polenta With Goat Cheese and Fresh Mozzarella

I love fresh made polenta and I especially love it with goat cheese. This recipe came out of loving polenta but not loving standing over a hot pot of boiling grits...or in short, being lazy. When I first made it I had some left over burrata and goat cheese and this was born.

• Ready In: 4 hrs 10 mins
• Serves: 12
• Yields: 4 Oz servings

Ingredients

• 6  cups water
• 2  cups  ground corn
• 2  teaspoons salt
• 4  tablespoons butter
• 4  ounces fresh mozzarella cheese
• 3  ounces  goat cheese
• 1⁄2 teaspoon black pepper

Directions

1. Mix 2 cups of cold water with ground corn in crock pot so there are no lumps.
2. The rest of the water should be hot. Mix that in until there are no lumps.
3. Mix in the cheeses until mixed. Don't worry if it isn't melted right away.
4. Put the crock pot on high and bake covered. After an hour or so, if you're around, give it a good stir.
5. Mine has a four hour high and then goes to warm. I let it go overnight and in the morning it's perfect for a morning dish.
6. I then put the leftovers in a Saran Wrap lined bread pan and put in the refrigerator to firm up. It can then be sliced and baked, pan fried, etc. however you love to use polenta. You can also leave out the cheese and increase the cornmeal by about half a cup for a plain polenta, add fresh or dried herbs (Italian herbs, fresh basil, garlic, etc all are amazing) to change things up.