Try this tasty twist on polenta with roasted cauliflower. Polenta, or cornmeal, offers whole-grain corn goodness in a delicious, satisfying meal. This recipe is also gluten-free.
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½ cup walnut pieces
1 head of cauliflower
1 tablespoon olive oil
¼ teaspoon seasoned salt
¼ teaspoon ground black pepper
1 tablespoon lemon juice
2 ½ cups fat free milk
1 cup coarse ground polenta
1 tablespoon butter
½ cup grated low fat cheddar cheese
Dash of paprika or turmeric (if desired)
- Toast the walnuts: spread the nuts on a baking sheet. Bake 10 minutes at 350 degrees. Remove from oven and chop.
- Rinse and cut cauliflower into pieces. Place on baking sheet. Drizzle on the olive oil. Sprinkle on the salt and pepper. Bake in oven at 400 degrees. Remove from oven and sprinkle the lemon juice over the roasted cauliflower.
- While the cauliflower is roasting in the oven, make the polenta: In a large saucepan add the milk and 2 cups of water. Bring to a boil and reduce heat to simmer while adding in polenta – stir constantly until well combined. Cook for about 10 minutes until smooth. If seems too thick, add in a little bit more of water or milk. Remove from heat. Stir in the butter and cheese.
- To serve: Spoon polenta into 4 serving bowls. Top with cauliflower, then walnuts. Sprinkle with a dash of paprika or turmeric for added color.
Makes 4 servings.
Each serving contains:
Total fat: 17g
Saturated fat: 4g
Trans fat: 0g
Total Carbohydrate: 58g
Recipe courtesy of Digestive Disease Health Team Dietitians