BBQ chicken with corn porridge in a slow cooker

Ingredients:

• 8 cups tightly packed shredded kale (about 230 g)
• 8 skinless chicken drumsticks (about 1.3 kg)
• 3/4 cup barbecue sauce, plus extra for serving
• 3/4 cup cornmeal (not instant or instant)
• 110g smoked cheddar, cut into two 6g sticks.
• 3 tablespoons chopped unsalted butter

Preparation:

1. Place the cabbage in the bottom of a 6-quart slow cooker. Pour 1 cup of water over the greens. Place the chicken in an even layer on top of the cabbage. Sprinkle the chicken with 1.5 teaspoons of salt and a few pinches of black pepper. Pour the seasoning over the chicken. barbecue sauceLoosely cover the chicken with a 12-inch piece of foil, leaving any excess on the sides sticking up for easy removal later.
   
   Note
   First, remove the skin by pulling it down like a stocking. If the skin is slippery, pat it dry with a paper towel.
2. Place the grits and 0.5 teaspoon of salt in a 1.5 cm round cake pan (or similar disposable aluminum pan). Stir in 2 cups of water. Carefully place the pan on top of the foil. Place the cheddar pieces in the grits.
3. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Cook on high power for 10 minutes. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to enable the quick release cycle and wait until it's complete. Carefully, being careful not to burn yourself with steam, open and remove the lid.
4. Carefully remove the cornmeal from the slow cooker. Add the butter and stir. Season with salt to taste.
5. Remove the foil from the pan, making sure it catches any liquid that may have spilled from the porridge, and discard. Use tongs to remove the chicken and cabbage. Drain any remaining liquid. Drizzle the chicken with a little barbecue sauce and serve with the braised cabbage and cornmeal.