Easy Cheesy Polenta
Polenta, made from dried and ground corn, is a great accompaniment to rich meats, roasted vegetables, or anything you would normally serve with pasta. Normally fussed over for half an hour on the stove, we discovered that it cooks up equally well in a rice cooker so you can set it and forget it.
1 cup polenta
4 cups water (or stock of your choice)
1 teaspoon fine salt
2 Tablespoons butter
½ cup freshly grated cheddar cheese
1. Add polenta, water and salt to rice cooker.
2. Stir, close lid, and cook for 30 minutes.
3. Stir in butter and cheese and serve.
If you have leftovers, polenta will solidify in the fridge. To re-heat, you can add liquid and mash it up for a slightly chunky but still tasty dish, or you can slice the solidified polenta up and pan fry in the fat of your choosing.