You mix the polenta and cold water together in your slow cooker with a whisk or wooden spoon. Then sprinkle the mixture with a pinch of salt. Turn on your slow cooker to high and let it go at it for 3 hours. Stir after two hours or, if you prefer, every hour. (Recipes vary.) If the polenta is getting too thick, you can add some water, but not too much—remember, you can't count on evaporation to thicken the polenta by more than a very marginal amount.

Slow cooker polenta will stay smooth and soft for several hours if left on 'warm'.