Slow Cooker Polenta with Cheddar
Category
Slow Cooker
Servings
Ingredients
- 7 cups hot water
- 2 cups polenta (not “quick-cooking”) or coarse-ground yellow cornmeal
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons salt
12 ounces Cabot Lamberton Cheddar, Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 3 cups)
Directions
- COMBINE water, polenta, olive oil and salt in slow cooker; whisk until well blended. Add cheese and whisk again.
- COVER and cook on high setting for 2 hours, or until liquid is mostly absorbed. Stir together well (polenta should have consistency of thick cooked cereal).
Nutrition
Nutrition
- per serving
- Calories
- 314
Amount/Serving
% Daily Value
- Fat
- 19 grams
- 29%
- Saturated Fat
- 10 grams
- 50%
- Cholesterol
- 44 milligrams
- 15%
- Sodium
- 626 milligrams
- 26%
- Carbs
- 24 grams
- 8%
- Fiber
- 2 grams
- 8%
- Protein
- 13 grams
- Calcium
- 310 milligrams
- 31%
Recipe Tips
(If not serving right away, pour onto oiled baking sheet with sides, spreading into 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.)