Slow Cooker Cheddar Polenta

4.5(12)

An easy and delicious breakfast, lunch, or dinner! Add a little pinch of cayenne for a kick! From the Cabot cheese folks!

by Sharon123·published 2006-06-28

Cheese

Servings

8 serving(s)

Total time

2h 10m

prep 10 min

Calories / serving

340 kcal

Ingredients (6)

serves

7 cups hot waterwater
2 cups polenta (not quick-cooking) or 2 cups coarse-ground yellow cornmealcornmeal
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 teaspoons saltsalt
1/2 teaspoon black pepperpepper
3 cups grated extra-sharp cheddar cheese (about 12 ounces)

Instructions (3 steps)

01Mix water, polenta, olive oil, salt and pepper in slow cooker; whisk until well blended. Add cheddar cheese and whisk again.
02Cover and cook on high setting for about 2 hours, or until liquid is mostly absorbed. Stir together well (polenta should have consistency of thick cooked cereal).
03If not serving right away, pour onto buttered baking sheet with sides, spreading into an even layer; cover with plastic wrap and let cool. When ready to serve, cut into rectangles and sauté in nonstick skillet with olive oil until golden on both sides.

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Rich recipe — supports nutrition-aware planning.