Slow Cooker Cheddar Polenta

Sharon123's Note:

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

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 7 cups hot water
• 2 cups polenta (not quick-cooking) or 2 cups coarse-ground yellow cornmeal
• 2 tablespoons extra virgin olive oil
• 2 teaspoons salt
• ½ 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.

Reviews

[Hot Pepper]

Yummy. I halved the cheese and it was still delicious. It is so easy to make in the crock pot! We ate it as mush with some crusty bread.

[Tropicgal]

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.

[Chef #1198738]

Eeeeek! This didn't work at all for me. Cut recipe in half and used cornmeal as another reviewer did. Cooked almost twice as long as directions before it set up to right consistency. Cooled overnight in frig. When I tried to fry in hot olive oil, the whole batch turned back into mush. Guess I must have done something wrong, but can't imagine what it could have been.