Crock Pot Polenta With Goat Cheese And Fresh Mozzarella – a delicious recipe with water, ground corn, salt, butter, mozzarella cheese, goat cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix 2 cups of cold water with ground corn in crock pot so there are no lumps.
2
The rest of the water should be hot. Mix that in until there are no lumps.
3
Mix in the cheeses until mixed. Don't worry if it isn't melted right away.
4
Put the crock pot on high and bake covered. After an hour or so, if you're around, give it a good stir.
5
Mine has a four hour high and then goes to warm. I let it go overnight and in the morning it's perfect for a morning dish.
6
I then put the leftovers in a Saran Wrap lined bread pan and put in the refrigerator to firm up. It can then be sliced and baked, pan fried, etc. however you love to use polenta. You can also leave out the cheese and increase the cornmeal by about half a cup for a plain polenta, add fresh or dried herbs (Italian herbs, fresh basil, garlic, etc all are amazing) to change things up.
369
kcal
Calories
24
g
Fat
24
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 cups water, 2 cups ground corn, 2 teaspoons salt, 4 tablespoons butter, and more.
Yes, Crock Pot Polenta With Goat Cheese And Fresh Mozzarella falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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