Cauliflower Polenta

Comfort food to warm your soul! This cauliflower polenta is creamy, cheesy and warm, so perfect for those chilly days, and thanks to the magic of cauliflower, it’s light in calories and carbs and packed with nutrients, so you can give yourself permission to enjoy without guilt. (And yes, it’s gluten free and heart healthy, too.)

I made this cauliflower polenta ages ago topped with a mushroom ragout (a fancy word for a mushroom gravy). I blogged the recipe back then, but I think this dreamy polenta is worthy of a post of its own because it’s so warm, creamy and comforting topped with a simple marinara sauce. I added a little shredded asiago too and a sprinkle of black pepper and crushed dried basil. I totally would have added fresh basil, but our fresh basil plant is dwindling and we’re trying to give it a little time to grow fresh leaves before we rob it again. So I took some of my mom’s recently dried basil and crumbled that over top.

How would you categorize polenta? Is it a side or a main dish? I guess most would call it a side, but I think of it as more of a base, sort of like pasta, you know? You can top it with lots of different things … sauces, meats, veggies, mushrooms or seafood … or keep it simple, like this, with just some pasta sauce and a bit of shredded cheese on top. Sometimes simple really is best.

Really I’m amazed at the simplicity of this recipe. It’s WAY simpler than most of the cornmeal based polenta recipes I’ve looked at. And this cauliflower polenta just makes me happy. It’s soft and gentle and creamy. It’s warm and cozy, like a nice warm, fuzzy blanket on a cold winter night. Serve it with your favorite pasta sauce and I think you’ll be quite pleased at the results. I’m trying to save a little to go with another recipe I have in mind, but I don’t think it’s going to make it that long.

Ah well, it’s a good thing it’s easy to make. That means I can make it again! I still have the other half of the head of cauliflower in my fridge. I was going to use that part for other things, but well, cauliflower polenta is kinda singing my song this winter.

Cauliflower Polenta

• Author: Ann
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 35 min
• Yield: 2 servings 1x
• Category: Sides
• Method: Stovetop
• Cuisine: Italian

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Description

Comfort food to warm your soul! This cauliflower polenta is creamy, cheesy and warm, so perfect for those chilly days, and thanks to the magic of cauliflower, it’s light in calories and carbs and packed with nutrients, so you can give yourself permission to enjoy without guilt.

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Ingredients

Scale 1x2x3x

• 1/2 of a large head of cauliflower, cut into florets
• 2 oz. Greek cream cheese (or Neufchatel)
• 1/4 cup milk
• 1 oz. shredded Asiago or Parmesan cheese
• Salt & freshly ground pepper, to taste

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Instructions

1. Put the cauliflower in a steamer over boiling water (or in a covered saucepan with about 1/2 cup water on the bottom) and steam until very tender, about 15 – 20 minutes.
2. Once cauliflower is fall apart tender, drain off any water, then put cauliflower in food processor with cream cheese, milk and shredded cheese. Blend until pureed. Add salt & fresh ground pepper to taste.
3. Serve hot “polenta” topped with your favorite pasta sauce. Garnish with a little freshly shredded Parmesan or Asiago cheese, fresh chopped or crumbled dried basil and freshly ground pepper.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/ … © Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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Nutrition

• Calories: 209
• Carbohydrates: 13g
• Fiber: 2.9g

Keywords: Cauliflower, Low Carb, Gluten free, Heart healthy, Polenta, Easy