Makes 6 servings
This savory porridge cries out for a fried or poached egg on top. Make sure you use regular polenta, not instant, which would turn too gummy during the long cooking. If you want a creamier polenta, reduce the water to 5 cups and add 1 cup heavy cream. By the way, the easiest way to dice a soft cheese like Brie is to chill it in the freezer for 30 minutes.
6 cups water
1½ cups regular (not instant) polenta
12 ounces chopped smoked ham or Canadian bacon
1 small leek, white part only, halved, thinly sliced, and washed to remove any grit
¼ cup golden raisins
2 teaspoons fresh thyme leaves
½ teaspoon table salt
½ teaspoon ground black pepper
4 ounces Brie, rind removed, the cheese diced
1. Mix the water, polenta, ham, leek, raisins, thyme, salt, and pepper in a 4-quart slow cooker.
2. Cover and cook on low for 6 hours. The polenta can stay on the keep-warm setting for up to 4 hours longer.
3. Stir in the Brie. Cover and set aside until melted, about 3 minutes. Stir well before serving.