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.
By registering, you agree to receive additional communications regarding product information, promotions, newsletters and surveys from our site. If you choose to register with a social provider, certain information will be shared by your social provider with our site.
This is what will be displayed publicly to other users when you write a review or blog post. If you do not specify a display name, your given name will be used.
Looks like you have an existing account with us. We have made some changes to our site and we need you to create a new password in order to login. Click send to recieve an email with instructions on how to create your new password.
All Fields required, unless otherwise indicated
Will be used as your user name
By submitting your information above, you agree that the information you provide will be governed by our site's Privacy Policy.