Creamy Polenta with Toasted Pecans

For the Polenta

1. Spray insert of slow cooker with vegetable oil and preheat on high.
2. In a medium sauce pan, place 2 cups of LACTAID® Reduced Fat 2% Lactose-Free Milk, 1 tablespoon of the oil, the polenta, salt and pepper.
3. Bring to boil over medium heat and whisk to keep the mixture lump free.
4. Allow to boil for 2 minutes, stirring constantly.
5. Pour mixture into slow cooker and cook on high for 2 hours, stirring once or twice an hour.

For the Toasted Pecans

1. Meanwhile, toast the pecans. In a small bowl, toss the pecans with the olive oil, sugar, oregano, cayenne and salt.
2. Spread on foil or parchment covered baking sheet and toast in oven at 400 degrees F until fragrant and sizzling, about 8 minutes, turning halfway through.

For Assembly

1. Once you are ready to serve, open the slow cooker and whisk in the remaining ¼ cup milk.