1 cup coarsely ground cornmeal, preferably stone-ground
1 1/2 teaspoons salt
Milk, broth or cream, as needed (optional)

In a large slow cooker, stir together the cornmeal, salt and 5 cups water (may use half broth, half water). Cover and cook on high for 2 hours. Stir polenta. If it seems too thick, add a little milk, broth, cream or water. Cook for 30 to 60 minutes more, until thick and creamy. Serve hot.

Makes 6 servings.

— Recipe from Michele Scicolone, author of "The Italian Slow Cooker" (Houghton Mifflin Harcourt 2010, 240 pp., $22).