Slow Cooker Fried Polenta with Tomato and Basil

Instructions

1. Grease the walls of the slow cooker with one fifth of the olive oil.
2. Chop the onion. Add to slow cooker with chicken broth, cornmeal, and remaining olive oil.
3. Stir well; cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally. Remove from heat.
4. Grate the parmesan cheese and stir into the polenta.
5. Transfer polenta mixture to a greased loaf pan. Chill thoroughly, then cut into 1/4-inch slices and fry in olive oil until browned.
6. Deseed and chop tomatoes. Mince basil. Top fried polenta with tomatoes and basil and garnish with goat cheese crumbled on top.
7. Season with salt and pepper to taste and serve.