CROCK POT CREAMY POLENTA by CHEF DAN

serves 10 double this for the soup kitchen.

this is great with black truffle oil. the oil is very exspensive, but worth it.

INGREDIENTS:
8 cups chicken broth
1 bay leave
3 cups polenta (not"quick cooking")
3 tablespoons butter or(2 tablespoons black truffle oil)
2 teaspoons salt
3 cup grated parmesan cheese or sharp cheddar cheese

DIRECTIONS:
1. Combine, chicken broth,olive oil, and salt into crock pot; whisk in the polenta in a steady stream to prevent lumps. Add cheese and wisk again. Cover and cook on high for 2 hours or until liquid is mostly obsorbed.Stir togerther well (polenta should have the consistancy of thick cereal.

ENJOY DAN: hallelujah