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Rice Cooker Super Cheesy Polenta

Rice Cooker Super Cheesy Polenta

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Dan

Simple and easy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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

Faye Amira
0
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.