Ingredients
1 tablespoon butter5 cups whole milk4 cups half-and-half cream12 tablespoons butter, cubed, divided2 cups yellow cornmeal3/4 teaspoon salt1/2 teaspoon minced fresh rosemary1/4 teaspoon pepper2 cups shredded Asiago cheese
Preparation
Generously grease a 5-qt. slow cooker with 1 tablespoon butter. Add milk, cream, 6 tablespoons cubed butter, cornmeal, salt, rosemary and pepper; stir to combine.
Cook, covered, on low 5-6 hours or until polenta is thickened, whisking every hour. Just before serving, whisk again; stir in cheese and remaining 6 Tbsp. cubed butter. Garnish with additional rosemary if desired.
