Simple and easy!

Dan
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place butter, onion, and garlic in rice cooker; close lid and turn on cooker. Cook until onion is soft and translucent, stirring occasionally, 10 to 15 minutes. Add chicken broth, milk, polenta, and salt. Cover and cook on full cycle, stirring occasionally, until polenta has absorbed the liquid, about 20 minutes. Add Cheddar cheese, Parmesan cheese, and black pepper; stir until cheese is melted.

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Nutrition Facts

297 calories; 17.5 g total fat; 50 mg cholesterol; 940 mg sodium. 20.8 g carbohydrates; 14.2 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2014
This recipe is easy tastes great and makes a good amount. Other stove-top and baked recipes make too much for my day-to-day needs. First time I completely forgot to stir while it was cooking. The liquid wasn't absorbed enough and there was a bit of a "crust" on the bottom of the rice cooker. Not too bad. I gave it a stir and pushed the lever to cook again. A few minutes later the lever popped and the polenta was ready to add the cheese. I do cheat a bit. Use 1 Tbls of butter or olive oil dried onions and garlic powder. I also add a splash or white wine or sherry. You can easily change out the type and amount of cheese used to fit your taste or alter to whatever your main is. Read More
(3)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/02/2014
This recipe is easy tastes great and makes a good amount. Other stove-top and baked recipes make too much for my day-to-day needs. First time I completely forgot to stir while it was cooking. The liquid wasn't absorbed enough and there was a bit of a "crust" on the bottom of the rice cooker. Not too bad. I gave it a stir and pushed the lever to cook again. A few minutes later the lever popped and the polenta was ready to add the cheese. I do cheat a bit. Use 1 Tbls of butter or olive oil dried onions and garlic powder. I also add a splash or white wine or sherry. You can easily change out the type and amount of cheese used to fit your taste or alter to whatever your main is. Read More
(3)
Rating: 5 stars
10/02/2014
This recipe is easy tastes great and makes a good amount. Other stove-top and baked recipes make too much for my day-to-day needs. First time I completely forgot to stir while it was cooking. The liquid wasn't absorbed enough and there was a bit of a "crust" on the bottom of the rice cooker. Not too bad. I gave it a stir and pushed the lever to cook again. A few minutes later the lever popped and the polenta was ready to add the cheese. I do cheat a bit. Use 1 Tbls of butter or olive oil dried onions and garlic powder. I also add a splash or white wine or sherry. You can easily change out the type and amount of cheese used to fit your taste or alter to whatever your main is. Read More
(3)
Rating: 5 stars
02/07/2015
My rice cooker worked SO well! I used 1.5 cups of cornmeal and 3.5 cups of water. I let it cook and then stirred in cream cheese after it cooked. I stirred every 10 minutes. It took about 25 minutes to finish. I'm very happy with the results and will definitely to this again for quick and easy polenta!!! Read More
(1)
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Rating: 5 stars
05/30/2015
Really good will make again. My rice cooker cooks too hot so I had to switch it to warm after the polenta came to a boil. But it worked wonderfully. We REALLY like cheese so I did end up adding twice as much as called for but that's our taste. I also used a huge garlic clove which was a bit too much so next time I'll select a smaller one. Read More
Rating: 5 stars
07/05/2016
What is not to like... good flavor easy to prepare and cheese! A great side dish!!! Read More
Rating: 5 stars
09/29/2019
This was insanely good and easy. I make this alot because it is very comforting. love that it cooks in the rice cooker and goes great with italian beef short ribs or seared scallops and sauteed shrimp. Read More
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Rating: 4 stars
03/16/2015
Excellent! My rice cooker runs hot so I kept a pretty close eye on it. I used a sharp cheddar and parmesan and followed the recipe. i loved the flavor and the consistency. Read More
Rating: 5 stars
08/02/2017
Amazing! We use Parmesan and aged Gouda Read More
Rating: 5 stars
12/30/2015
Followed recipe to a T. Delicious! Drizzled with Italian dressing. Read More