A creamy polenta with a little crunch goes well with practically everything.
- Spray insert of slow cooker with vegetable oil and preheat on high.
- In a medium sauce pan, place 2 cups of the milk, 1 tablespoon of the oil, the polenta, salt and pepper. Bring to boil over medium heat and whisk to keep the mixture lump free. Allow to boil for 2 minutes, stirring constantly. Pour mixture into slow cooker and cook on high for 2 hours, stirring once or twice an hour.
- Meanwhile, toast the pecans. In a small bowl, toss the pecans with the olive oil, sugar, oregano, cayenne and salt. Spread on foil or parchment covered baking sheet and toast in oven at 400° F until fragrant and sizzling, about 8 minutes, turning halfway through.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1/4 cup milk.