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Rice Cooker Super Cheesy Polenta

Rice Cooker Super Cheesy Polenta


"Simple and easy!"
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40 m servings 297 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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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Read all reviews 6
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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...

What is not to like... good flavor, easy to prepare, and cheese! A great side dish!!!

Followed recipe to a T. Delicious! Drizzled with Italian dressing.

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...

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 min...

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