Rice Cooker Super Cheesy Polenta

Rice Cooker Super Cheesy Polenta

2
Dan 1

"Simple and easy!"

Ingredients 40 m {{adjustedServings}} servings 297 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

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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.
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Reviews 2

  1. 2 Ratings

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ChiCookieCrazy
2/7/2015

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!!!

Faye Amira
10/2/2014

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.