Recipe by Dan
"Simple and easy!"
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salt, or more to taste
shredded Cheddar cheese
shredded Parmesan cheese
freshly ground black pepper
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.
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Cooker Super Cheesy Polenta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 158
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