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Polenta

2 tablespoons butter or margarine -- melted , (up to 4)
1/4 teaspoon paprika
1 dash cayenne pepper
6 cups boiling water
2 cups cornmeal (preferably water ground)
2 teaspoons salt


Grease the walls of the slow cooker with 1 tablespoon of the butter or margarine. Add paprika and cayenne; turn to high. Measure remaining ingredients and add to slow cooker with the rest of the butter. Stir well; cover and cook on low for 6 to 9 hours (2 to 3 hours on high), stirring occasionally.

To fry, chill in a lightly greased loaf pan and cut into 1/4-inch slices. Fry in butter until browned.

Serves 8 to 10.

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