Cauliflower with Cheesy Polenta

This was good and it is “safe” for the whole household, although next time I will cook it longer. The cauliflower was a bit crunchy still.  It was also kind of bland and needed more salt. It was good change from the boiled/steamed cauliflower that I am used to.

4 servings Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

  • · 8 cups cauliflower florets (1 large head)
  • · 1 medium onion, sliced
  • · 2 tablespoons olive oil
  • · 1/2 teaspoon garlic powder
  • · 3/4 teaspoon ground pepper, divided
  • · 1/4 teaspoon salt
  • · 2 1/2 cups turkey broth (from freezer)
  • · 1 cup water
  • · 3/4 cup cornmeal

Preparation

  1. Preheat oven to 500°F.
  2. Toss cauliflower and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
  3. Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

Nutrition

Per serving : 336 Calories; 14 g Fat; 5 g Sat; 5 g Mono; 20 mg Cholesterol; 44 g Carbohydrates; 14 g Protein; 9 g Fiber; 688 mg Sodium; 812 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 1 fat

From EatingWell:  November/December 2007 http://www.eatingwell.com/recipes/roasted_winter_vegetables_with_cheesy_polenta.html

Comments

2 responses to “Cauliflower with Cheesy Polenta”

  1. Grandma Denise Avatar
    Grandma Denise

    Hi Brad!
    This recipe looks great! But how much “cheese” is added? The amount is not in the recipe . . . .

    1. Brad Avatar

      It is a misnomer, the broth/water/corn meal mixture looks like cheese spread over the top.

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