Step 1

Coat a 6-quart slow cooker with cooking spray. Add the polenta, water, and salt and whisk together well. Cover and cook on low for 7 to 9 hours.

Step 2

Once cooked, whisk again to break up any lumps, and if you’d like a creamier consistency, whisk in 1/2 cup boiling water. Add the spinach and grated Parmesan. Cover and set on warm while you prepare the pancetta.

Step 3

In a medium skillet set over medium heat, add the pancetta and cook, stirring occasionally, until crisp, 6 to 8 minutes. Drain on paper towels.

Step 4

Spoon the polenta into bowls and top each portion with some pancetta and additional Parmesan.