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Cauliflower Polenta | @foodiephysician

Cauliflower Polenta

Adding riced cauliflower to polenta is a great way to lighten up this classic Italian dish and add a boost of nutrient-rich veggies!

Course Side Dish
Cuisine Italian
Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 199 kcal
Author The Foodie Physician


  • 3 cups reduced sodium vegetable or chicken broth
  • 1 package (12 oz) Green Giant Cauliflower & Sweet Potato Riced Veggies
  • ½ cup polenta or cornmeal
  • 3 tablespoons mascarpone cheese
  • ¼ cup grated Parmesan cheese
  • Salt and pepper
  • Optional toppings: marinara sauce, grated Parmesan cheese, mascarpone cheese


  1. Pour the broth and the vegetables into a large saucepan and bring to a boil. Once boiling, pour the polenta in slowly, whisking continuously to prevent lumps. Lower the heat to a low simmer and simmer for 15-20 minutes until cooked.
  2. Stir in the mascarpone and Parmesan cheeses. Season the dish with salt and pepper to taste.
  3. Serve polenta with toppings of your choice.
Nutrition Facts
Cauliflower Polenta
Amount Per Serving
Calories 199 Calories from Fat 70
% Daily Value*
Fat 7.8g12%
Saturated Fat 3.9g24%
Sodium 137mg6%
Carbohydrates 25.6g9%
Fiber 2.7g11%
Sugar 1.2g1%
Protein 8.6g17%
* Percent Daily Values are based on a 2000 calorie diet.