Do this tasty twist on polenta with roasted cauliflower. Polenta, or cornmeal, affords whole-grain corn goodness in a scrumptious, satisfying meal. This recipe can also be gluten-free.
Cleveland Clinic is a non-profit educational medical heart. Promoting on our web site helps help our mission. We don’t endorse non-Cleveland Clinic services or products. Policy
½ cup walnut items 1 head of cauliflower 1 tablespoon olive oil ¼ teaspoon seasoned salt ¼ teaspoon floor black pepper 1 tablespoon lemon juice 2 ½ cups fats free milk 1 cup coarse floor polenta 1 tablespoon butter ½ cup grated low fats cheddar cheese Sprint of paprika or turmeric (if desired)
Toast the walnuts: unfold the nuts on a baking sheet. Bake 10 minutes at 350 levels. Take away from oven and chop.
Rinse and reduce cauliflower into items. Place on baking sheet. Drizzle on the olive oil. Sprinkle on the salt and pepper. Bake in oven at 400 levels. Take away from oven and sprinkle the lemon juice over the roasted cauliflower.
Whereas the cauliflower is roasting within the oven, make the polenta: In a big saucepan add the milk and a couple of cups of water. Carry to a boil and scale back warmth to simmer whereas including in polenta – stir continuously till properly mixed. Prepare dinner for about 10 minutes till easy. If appears too thick, add in somewhat bit extra of water or milk. Take away from warmth. Stir within the butter and cheese.
To serve: Spoon polenta into four serving bowls. Prime with cauliflower, then walnuts. Sprinkle with a splash of paprika or turmeric for added coloration.