Polenta in a slow cooker

Ingredients:

• 1.5 cups cornmeal (not instant)
• 0.5 tbsp. grated parmesan
• 3 tbsp (45 g) butter
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. In a 6-quart multicooker, combine the polenta, 6 cups of water, and 2.5 teaspoons of salt. Set the multicooker to the saute setting and bring to a boil. Stir well and, following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the multicooker to the pressure cooker setting and cook on high pressure for 10 minutes.
2. After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Carefully, to avoid scalding from any remaining steam, unlock and open the lid. Stir the polenta until smooth.
3. Stir in the Parmesan cheese, then the butter. Cover and simmer on the keep warm setting until ready to serve.