3 tablespoons melted butter, divided
1/4 teaspoon paprika
6 cups boiling water
2 cups cornmeal
2 teaspoons salt

Grease the walls of the Crock Pot with 1 tablespoon of the butter. Measure remaining ingredients; add to slow cooker with remaining butter. Stir well; cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally.
Transfer polenta mixture to a greased loaf pan.Chill thoroughly then cut into 1/4-inch slices and fry in butter until browned.
Serves 8 to 10.