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Slow Cooker Cheddar Polenta

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Slow Cooker Cheddar Polenta

Servings: 8


  7 cups hot water

  2 cups polenta (not “quick-cooking”) or coarse-ground yellow cornmeal

  2 Tbs extra-virgin olive oil

  2 tsp salt

  12 oz Cabot Extra Sharp or Sharp Cheddar, grated (about 3 cups)

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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).

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 sautee in nonstick skillet with olive oil until golden on both sides.

Nutritional Information:

Calories 314

Total Fat 19g 

Saturated Fat 10g 

Sodium 626mg 

Total Carbohydrate 24g 

Dietary Fiber 2g 

Protein 13g