There's a recipe in The Gourmet Slow Cooker, by Lynn Alley, that says 3 cups water, 1 cup polenta, 1 teaspoon salt--cover and cook on high for 1.5 hours stirring once or twice.
According to a quick internet search, stone-ground corn-meal is ok to use instead of genuine polenta.
If this works, I've found the killer app for the crockpot.
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