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)
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).
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).