8 Reviews of Slow Cooker Cheddar Polenta

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!

From: Saturn

On Nov 8, 2006

I love this!! I can't find "polenta" here in town so I had to use normal cornmeal (not even coarse ground). It worked out perfectly. The timing was bang on as well! I used one of those little sticks of medium cheddar for the cheese and was pleasantly surprised to actually taste it. This was great. Other than the sub for the cornmeal, I didn't change a thing. I am looking forward to frying this up for lunch tomorrow! This is going into my permanent book! Thanks so much.

From: bertaquilt

On Oct 21, 2007

This was the first time I've ever made polenta. I used 3 cups warm half & half and 4 cups hot water. Loved it!!!

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: 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.

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.

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!