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  • 3 tablespoons melted butter, divided
  • 1/4 teaspoon paprika
  • 6 cups boiling water
  • 2 cups cornmeal
  • 2 teaspoons salt


Grease the walls of the Crock Pot with 1 tablespoon of the butter. Measure remaining ingredients; add to slow cooker with remaining butter. Stir well; cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
Transfer polenta mixture to a greased loaf pan. Chill thoroughly then cut into 1/4-inch slices and fry in butter until browned.
Serves 8 to 10.

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