Place water, polenta, and salt in a slow cooker and stir. Cover and set the cooker to low. Cook for 6 hours, stirring once after 3 hours, if possible. Turn off cooker.
Add cheese and butter, and stir until butter is melted.Spoon into bowls and top with Mushroom Ragout.
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|Serving Size: 1 Serving (2801g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5499 (96%)|
|Amt Per Serving||% DV|
|Total Fat 611g||815 %|
|Saturated Fat 387.1g||1935 %|
|Monounsaturated Fat 160.3g|
|Polyunsanturated Fat 22g|
|Cholesterol 1693.6mg||521 %|
|Sodium 6678.6mg||230 %|
|Potassium 357.8mg||9 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8.6g|
|Protein 77.9g||111 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5739
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