Creamy Polenta with Toasted Pecans

Recipe by: Makers of LACTAID® brand products

A creamy polenta with a little crunch goes well with practically everything.

Yield: 4

Cook Time: 2 hours, 15 minutes

2 tablespoons olive oil, divided

1/2 cup coarse polenta (or corn grits)

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup pecans, roughly chopped

2 teaspoons olive oil

1/2 teaspoon sugar

1/2 teaspoon dried oregano

Pinch cayenne

1/4 teaspoon Kosher salt

Spray insert of slow cooker with vegetable oil and preheat on high.
In a medium sauce pan, place 2 cups of LACTAID® Reduced Fat 2% 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.