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Makes 8 servings

slow cooker polenta


• 7 cups hot water
• 2 cups polenta (not “quick-cooking”) or coarse-ground yellow cornmeal
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• 3 cups grated Cabot Extra Sharp or Sharp Cheddar (about 12 ounces)


1. Combine water, polenta, olive oil and salt in slow cooker; whisk until well blended. Add cheese and whisk again.

2. Cover and cook on high setting for 2 hours, or until liquid is mostly absorbed. Stir together well (polenta should have consistency of thick cooked cereal).

(If not serving right away, pour onto oiled baking sheet with sides, spreading into even layer; cover with plastic wrap and let cool. When ready to serve, cut into rectangles and sauté in nonstick skillet with olive oil until golden on both sides.)

Nutrition Analysis
Calories 314 , Total Fat 19g , Saturated Fat 10g , Sodium 626mg , Carbohydrates 24g , Dietary Fiber 2g , Protein 13g , Calcium 310mg 


Recipe & photo courtesy of Cabot Creamery Cooperative

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