This vegetarian and keto friendly polenta dish makes for the perfect lunch or dinner entree that can be made in less than 30 minutes. For anyone looking for a zero carb meal this is a great flavorful option! 

PREP TIME: 5-10  minutes
TOTAL TIME: 20-30  minutes

Serves: 2 

INGREDIENTS

 

  • Cauliflower Florets 
  • Nutritional Yeast 
  • ghee, grass-fed butter or coconut oil 
  • Garlic 
  • Chicken or vegetable broth 
  • Almond or coconut milk 
  • salt 
  • pepper 

DIRECTIONS

 

  1. Pulse the cauliflower and nutritional yeast in the bowl of a food processor fitted with an “S” blade until it is finely minced.
  2. Heat 2 tablespoons of the butter or ghee in a large skillet—when it is hot, add the cauliflower and garlic, and toss to mix it with the butter. Add the chicken broth, almond milk, salt, and pepper, and stir to incorporate.
  3. Cook for 5–10 minutes, stirring occasionally until the cauliflower is cooked through and the liquid is absorbed.
  4. Plate the polenta and top it with the remaining butter or ghee—serve hot and enjoy!

RECIPE AND IMAGE CREDIT: Health and Wellness blog by Kelsey Ale