1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (292g) Recipe makes 8 servings
Calories 340
Calories from Fat 187		(55%)
Amount Per Serving		%DV
	Total Fat 20.9g	32%
	Saturated Fat 11.1g	55%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 903mg		37%
Potassium 137mg		3%
Total Carbohydrate 24.2g		8%
	Dietary Fiber 2.3g	9%
	Sugars 0.5g
Protein 14.8g		29%
detailed view... how is this calculated?

Menus using this recipe:

Thanksgiving Week Menu

Aggiezoey

people who like this recipe also like:

Fresh Tomato & Mozzarella Salad

By: Tom&Candy

Phyllo Cheese Straws With Pesto

By: Wildflour

Green Beans Tapa

By: Miss Erin

Indian Cucumber Salad

By: *Parsley*

Peachy Cheese Danish

By: Sharon123

Slow Cooker Cheddar Polenta

Recipe #175316 | 2¼ hours | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Sharon123
Jun 28, 2006

An easy and delicious breakfast, lunch, or dinner! Add a little pinch of cayenne for a kick! From the Cabot cheese folks!

SERVES 8 (change servings and units)

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
1/2 teaspoon black pepper
3 cups grated extra-sharp cheddar cheese (about 12 ounces)

Directions

1
Mix water, polenta, olive oil, salt and pepper in slow cooker; whisk until well blended. Add cheddar cheese and whisk again.
2
Cover and cook on high setting for about 2 hours, or until liquid is mostly absorbed. Stir together well (polenta should have consistency of thick cooked cereal).
3
If not serving right away, pour onto buttered baking sheet with sides, spreading into an 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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Tropicgal

On Nov 24, 2008

This was really good and soooo easy! We are on a diet so left out the cheese altogether and it was great. Thanks Sharon for posting it.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: TaterBug! :)

On Oct 13, 2008

Awesome recipe! I made this with lowfat cheese and chicken stock. I kept everything else the smae and this turned out really yummy! Thanks for posting this great recipe.

1 person found this review helpful

Was this review helpful to you? YES | NO

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!

4 people found this review helpful

Was this review helpful to you? YES | NO

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.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews