Cauliflower lightens traditional polenta. You can also use 10 ounces of packaged pre-riced cauliflower and skip step 1. You can sub out the polenta for grits depending on what you have on hand. Cauliflower polenta is a great base for stews and ragouts to soak up the flavor and bind the whole meal together. As a healthier alternative to mashed potatoes, cauliflower polenta is great to serve as a side to any protein and can take on any flavor profiles. Serve with our Cowboy-Style Beef and Vegetable Ragout for a complete meal.
1 (10-oz.) pkg. fresh cauliflower florets
2 cups unsalted chicken stock
1 cup water
1/4 teaspoon kosher salt
1/2 cup quick-cooking polenta
1 tablespoon unsalted butter
Est. added sugars 0
How to Make It
Place cauliflower in the bowl of a food processor; pulse until finely chopped.
Bring stock, 1 cup water, and salt to a boil in a saucepan over high heat. Slowly add polenta, stirring constantly with a whisk. Reduce heat and simmer 5 minutes. Add cauliflower; cook 5 minutes, stirring occasionally. Stir in butter.
My first time with instant polenta. Very grainy texture with the cauliflower but nice, mellow flavor and great calorie profile for a whole cup! Served with Seared Scallops with Bacon and Orange from the same edition of the magazine. Nice combo. Will make again - hubby loved it more than I did.