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Rice Cooker Super Cheesy Polenta

Dan

"Simple and easy!"
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Ingredients

40 m servings 297 cals
Original recipe yields 4 servings

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Directions

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  1. 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.

Nutrition Facts


Per Serving: 297 calories; 17.5 g fat; 20.8 g carbohydrates; 14.2 g protein; 50 mg cholesterol; 940 mg sodium. Full nutrition

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Reviews

Read all reviews 7
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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...

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 min...

Amazing! We use Parmesan and aged Gouda

What is not to like... good flavor, easy to prepare, and cheese! A great side dish!!!

Followed recipe to a T. Delicious! Drizzled with Italian dressing.

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 add...

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.