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Put four cups of cold water in the slow cooker and add one cup of polenta and a small teaspoon of salt.
Switch slow cooker on high and leave for one and a half hours.
Stir every half hour or so.
Polenta will be thick after one and a half hours but can be left until the consistency you like.
Pour in a cup of frozen peas and an ounce of butter. Stir in.
Leave for about fifteen minutes. In the meantime fry an outrageous amount of pancetta until crisp. Crumble when cooled.
Grate a cup, or two, of cheddar cheese and stir into the polenta.
Serve half straight away with half the pancetta stirred in.
Spread the rest onto a greased shallow tin and leave until cooled. Refrigerate over night.
Next day, cut the polenta into squares and fry in butter. Top with crumbled pancetta.
This is simple comfort food - yummy!
Switch slow cooker on high and leave for one and a half hours.
Stir every half hour or so.
Polenta will be thick after one and a half hours but can be left until the consistency you like.
Pour in a cup of frozen peas and an ounce of butter. Stir in.
Leave for about fifteen minutes. In the meantime fry an outrageous amount of pancetta until crisp. Crumble when cooled.
Grate a cup, or two, of cheddar cheese and stir into the polenta.
Serve half straight away with half the pancetta stirred in.
Spread the rest onto a greased shallow tin and leave until cooled. Refrigerate over night.
Next day, cut the polenta into squares and fry in butter. Top with crumbled pancetta.
This is simple comfort food - yummy!
