INGREDIENTS:

• 4 Tablespoons butter, divided
• 1 ½ cups half-and-half cream, divided
• 1 cup milk
• ¼ teaspoon salt
• 1/3 cup cornmeal
• 1 cup Rocky Mountain Olive Oil Denissimo Specialty Vinegar
• ½ cup Parmesan cheese

DIRECTIONS:

In a medium saucepan, melt 2 Tablespoons of butter of medium heat. Add 1 cup of the half-and-half, milk and salt. Bring mixture to a low simmer. Gradually whisk in the cornmeal. Cook and stir the mixture constantly for 3 minutes.

Pour the polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered on low for 2 hours, stirring every 30-45 minutes. After the polenta is finished cooking, stir in the cheese, remaining cream and butter. Before serving, drizzle with balsamic thoroughly.