Slow Cooker Polenta with Cheddar

Category

Slow Cooker

Servings

8

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

  1. COMBINE water, polenta, olive oil and salt in slow cooker; whisk until well blended. Add cheese and whisk again.
  2. 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%
Image of Slow Cooker Polenta with Cheddar

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.)

Let's Get Cookin'