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!
Servings: 4
Calories: 183kcal
Equipment
Ingredients
- 3 cups reduced sodium vegetable or chicken broth
- 1 bag (12 oz) frozen riced cauliflower (I used a cauliflower and sweet potato blend)
- 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
Instructions
- 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.
- Stir in the mascarpone and Parmesan cheeses. Season the dish with salt and pepper to taste.
- Serve polenta with toppings of your choice.
Nutrition
Calories: 183kcal | Carbohydrates: 23g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 141mg | Potassium: 293mg | Fiber: 3g | Sugar: 3g | Vitamin A: 254IU | Vitamin C: 41mg | Calcium: 90mg | Iron: 1mg