Ingredients40 m servings 297 cals
- 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.
Per Serving: 297 calories; 17.5 g fat; 20.8 g carbohydrates; 14.2 g protein; 50 mg cholesterol; 940 mg sodium. Full nutrition
ReviewsRead all reviews 7
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...
What is not to like... good flavor, easy to prepare, and cheese! A great side dish!!!
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...