Balsamic Glazed Polenta

Ingredients:

-4 tablespoons butter, divided

-1-1/2 cups half-and-half cream, divided

-1 cup 2% milk

-1/4 teaspoon salt

-1/3 cup cornmeal

-1 cup of your choice Nonna D’s Olive Pit Infused Balsamic Vinegar

-1 tablespoon sugar

-1/2 cup grated Parmesan cheese

Directions:

1. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes.

2. Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.

   TIP: Don't try to speed this recipe along by cooking on high, or the outer edge is likely to get browned.

   This makes a generous amount of balsamic glaze. A drizzle would also complement pork chops or roasted chicken.