Creamy Cheddar Polenta Bake
Indulge in a rich and creamy Cheddar Polenta Bake that's perfect for any meal of the day! This comforting dish features smooth polenta infused with high-quality Cabot extra-sharp cheddar cheese, complemented by a touch of extra virgin olive oil for a luscious texture and flavor. Enhance the experience by adding a pinch of cayenne pepper for a surprising kick that tantalizes the taste buds. Versatile enough for breakfast, lunch, or dinner, this dish is sure to be a crowd-pleaser. Enjoy as a warm side or transform it into a main course with toppings of your choice!
8
Servings
300
Calories
6
Ingredients
Ingredients
hot water
7 cups (brought to a boil)
polenta
2 cups (coarse-ground yellow cornmeal (not quick-cooking))
extra virgin olive oil
2 tablespoons (for added richness)
salt
2 teaspoons (to taste)
black pepper
1/2 teaspoon (freshly ground)
extra-sharp cheddar cheese
3 cups (grated (about 12 ounces))
Instructions
1
In a slow cooker, combine the hot water, polenta, extra virgin olive oil, salt, and black pepper. Whisk all the ingredients until well blended.
2
Once fully combined, add the grated cheddar cheese to the slow cooker and whisk again to incorporate.
3
Cover the slow cooker and set it to the high heat setting. Cook for approximately 2 hours, or until the liquid is mostly absorbed and the polenta has thickened to a consistency similar to thick cooked cereal.
4
If not serving immediately, pour the polenta mixture onto a buttered baking sheet with sides, spreading it into an even layer. Cover with plastic wrap and let it cool.
5
When you're ready to serve, cut the cooled polenta into rectangles. In a nonstick skillet, heat a drizzle of olive oil over medium heat and sauté the rectangles until golden brown and crispy on both sides.
Nutrition Information
11g
Fat
37.5g
Carbs
11.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Cheddar Polenta Bake?
It is a rich and comforting dish featuring smooth polenta infused with Cabot extra-sharp cheddar cheese and extra virgin olive oil.
What kind of cheese is recommended for this recipe?
The recipe calls for 3 cups of grated extra-sharp cheddar cheese, specifically recommending Cabot brand for its high quality.
How long does the polenta cook in the slow cooker?
The polenta should cook for approximately 2 hours on the high heat setting.
Can I use quick-cooking polenta for this recipe?
No, the recipe specifically requires 2 cups of coarse-ground yellow cornmeal rather than the quick-cooking variety.
Is this Cheddar Polenta Bake suitable for vegetarians?
Yes, based on the ingredients provided, this recipe is vegetarian-friendly.
How many servings does this recipe produce?
This recipe makes 8 servings.
What are the nutritional facts regarding calories?
Each serving contains approximately 300 calories.
How much protein is in a serving of this polenta?
There are 11.25 grams of protein per serving.
What is the fat content for this dish?
The dish contains 11 grams of fat per serving.
How many carbohydrates are in one serving?
There are 37.5 grams of carbohydrates per serving.
What is the first step in preparing the polenta?
In a slow cooker, combine hot water, polenta, extra virgin olive oil, salt, and black pepper, then whisk until well blended.
When should I add the cheddar cheese?
Add the grated cheddar cheese to the slow cooker once the initial ingredients are fully combined, then whisk again.
What consistency should the polenta reach?
It should thicken to a consistency similar to thick cooked cereal.
How can I serve the polenta if I am not eating it immediately?
Pour the mixture onto a buttered baking sheet, spread it evenly, cover with plastic wrap, and let it cool.
How do I prepare the cooled polenta for serving?
Cut the cooled polenta into rectangles and sauté them in a nonstick skillet with olive oil until golden brown and crispy.
Can I add spices to the recipe?
Yes, adding a pinch of cayenne pepper is suggested for a surprising and tantalizing kick.
What meals is this dish suitable for?
This versatile dish is perfect for breakfast, lunch, or dinner.
What size should the polenta be cut into?
The recipe suggests cutting the cooled polenta into rectangles before sautéing.
What heat setting is used for the slow cooker?
The slow cooker should be set to the high heat setting.
How much water is needed for the recipe?
You will need 7 cups of hot water that has been brought to a boil.
What is the role of extra virgin olive oil in this dish?
It adds richness and helps create a luscious texture and flavor.
Is there any preparation required for the water?
Yes, the water should be brought to a boil before being added to the slow cooker.
How much salt is used in the recipe?
The recipe calls for 2 teaspoons of salt, or you can adjust to taste.
What kind of pepper is recommended?
The recipe suggests using 1/2 teaspoon of freshly ground black pepper.
Can this dish be served as a main course?
Yes, it can be enjoyed as a warm side or transformed into a main course with your choice of toppings.
What is the ingredient count for this recipe?
There are a total of 6 ingredients.
What makes this polenta 'creamy'?
The combination of slow cooking, extra virgin olive oil, and 3 cups of cheddar cheese creates the creamy texture.
Does the recipe contain fiber?
The fiber content is not specified for this recipe.
Is there sugar in this dish?
The sugar content is not specified for this recipe.
What should I use to sauté the polenta rectangles?
Use a drizzle of olive oil in a nonstick skillet over medium heat.