Slow Cooker Cheddar Polenta

From: Krislady

On Feb 18, 2008

This is a great, simple polenta recipe! We added a little more black pepper the second time we made it, as a matter of taste. (A little more cheese would not be a bad idea either!) We used plain yellow cornmeal, and it was fine. We cooled it in a 9x13 baking dish, then cut into squares and sauteed - yum! We wrapped the leftover squares individually and put in the freezer, then fried from frozen - worked perfectly! A definite keeper — ready-to-fry polenta squares are a staple in our freezer from now on!

From: CraftScout

On Dec 11, 2007

This was yummy, a very good lunch. I quartered the recipe and cooked it in my little 1QT crockpot. I can't wait to fry up the leftovers. Thank you for posting - I will definitely be making this again.

From: KelBel

On Jul 30, 2006

A very easy way to make polenta (or grits). The cheese makes this super rich, I only used 8 oz. Also added garlic powder for garlicky cheese polenta. Threw it together early Sunday morning, went back to bed with a cup of coffee and newspaper, and in two hours you have perfect polenta. Served with fried eggs and a side of watermelon. Put the rest in a greased pan for frying in butter later on.

From: Charmie777

On Nov 21, 2006

Great! I halved the recipe and used regular yellow corn meal. After it cooked I poured it into a greased pie pan and chilled it. Then cut into wedges and fried in olive oil. Spinkled it with a little freshly grated parmesan and mmmmmmmmmmmmm!