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Stir together the cornmeal, water (or stock), and salt in the pot of a slow cooker. (Reduce or omit the salt if you are using stock.)
Close the lid and set it for 3-4 hours on low. You can stir once or twice if you wish.
Add the half and half or milk, stir and give it another 30 minutes on high.
Stir in the parmesan until it all melts. Switch the cooker to warm and let it sit while you finish making the rest of dinner.
Optional: You can top the polenta with more parmesan, butter or olive oil, and/or fresh herbs of your choice.