Slow Cooker Polenta with Cheddar

servings: 8

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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)

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amount per serving

CALORIES

314

% Daily Value

fat

19g

29%

saturated fat

10g

50%

cholesterol

44millig

15%

sodium

626millig

26%

carbs

24g

8%

fiber

2g

8%

protein

13g

calcium

310millig

31%

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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).

Tags:Slow Cooker, Recipe, Comfort Food, High Protein, Lactose Free, Sides

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Recipe Note

(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.)

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).

Tags:Slow Cooker, Recipe, Comfort Food, High Protein, Lactose Free, Sides

Share: