Easy Creamy Polenta


Hungry for something different for breakfast? This is it: savory, cheesy polenta.

“Polenta is an Italian dish made by boiling cornmeal into a thick, solidified porridge, and directly consumed afterwards or baked, fried or grilled. The term is of Italian origin, derived from the Latin for hulled and crushed grain.” – Wikipedia

Unlike the past, when a double boiler was needed to prevent scorching and constant stirring was needed to prevent lumps, the slow cooker function of the Aroma Rice Cooker makes this dish a snap to prepare. The slow steady heat is perfect for getting that creamy texture and fresh corn flavor.

This is a very economical dish that is also very versatile; top it with an egg and any leftover cooked vegetables; stir in some fresh herbs along with any good melting cheese. Or simply pour some warmed maple syrup on top. So treat yourself to a healthy start in the morning. Change the ordinary to special and it will put a smile on your face!

7 cups water
1 1/2 cup course ground polenta, not instant
2 tsp salt
2 tbsp butter
1 cup Parmesan cheese, finely grated
Optional: 1/4 cup basil, finely chopped

In the inner pot of the rice cooker, stir together the water, polenta and salt.
Close the lid and slow cook for 3 hours or until tender and most of the water is absorbed. When ready to serve, stir in the Parmesan cheese, butter and if desired, basil.
This dish will keep on the Stay Warm setting for an additional two hours. If it becomes too stiff, thin it with small amounts of hot water.

Over to You
What’s your version of polenta? Share and inspire us!

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