Question: how to make slow-cooker polenta

  Options: 
 A. Bring 5 cups water, 2 1/2 cups milk and 2 teaspoons kosher salt to a simmer. Pour into an oiled 6-quart slow cooker. Whisk in 1 1/2 cups polenta (not quick-cooking) and add 1 rosemary sprig and 2 bay leaves. Cover and cook on low, stirring halfway through, 2 hours. Discard the rosemary and bay leaves; stir until smooth. Stir in 1 cup Parmesan, 1/2 cup mascarpone and 2 tablespoons butter; season to taste.
 B. Bring 5 cups water, 2 1/2 cups milk and 2 teaspoons kosher salt to a simmer. Pour into an oiled 6-quart slow cooker. Fold in three eggs in 1 1/2 cups polenta (not quick-cooking) and add 1 rosemary sprig and 2 bay leaves. Cover and cook on low, stirring halfway through, 2 hours. Discard the rosemary and bay leaves; stir until smooth. Stir in 1 cup Parmesan, 1/2 cup mascarpone and 2 tablespoons butter; season to taste.
Answer: A