If you’re not a fan of riced or mashed cauliflower I highly recommend giving this recipe a shot!
The strong cauliflower taste you’d normally get in other preparations is masked thanks to an equal amount of yellow squash along with Parmesan, butter, cream cheese and chicken bone broth!
Give this quick and delicious twist on traditional polenta a shot next time you make a stew or braise (it would also be delicious with my keto meatball recipe)!
A healthy, low-carb alternative to traditional polenta that’s cooked in half the time!
- 3 medium yellow squash
- 1 medium head cauliflower
- 4 tablespoons unsalted butter
- 4 ounces full fat cream cheese
- ½ cup unsalted chicken bone broth/stock (or water)
- 3 ounces (¾ cup) grated Parmesan (plus more for garnish)
- ½ teaspoon black pepper
- Salt to taste
- Quarter the cauliflower and remove core/leaves. Top and tail yellow squash and roughly chop into large pieces.
- Finely chop yellow squash in food processor.
- Bring broth, butter, cream cheese, black pepper and salt to a simmer over medium heat then add finely chopped squash, cover, reduce heat to low and cook for 10-15 minutes or until very soft.
- Meanwhile, chop the cauliflower in the food processor (working in batches of two or more) until very fine. Reserve.
- Purée the squash mixture in the food processor until smooth then return to pot. Add chopped cauliflower and Parmesan then cook over low heat until most of the liquid has evaporated and the mixture becomes thicker/creamier (about 20-25 minutes).
- Season with salt to taste and enjoy with your favorite main dish!
Net carbs: 6.9g
If you want to up the “creaminess” factor, use more butter, cream cheese and Parmesan (I tried to keep this recipe relatively light)!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Keywords: keto polenta, low carb grits, keto recipes
How to Serve This Low Carb Side Dish
Here are some ways I would serve this delicious recipe:
- Under a medley of sautéed mixed mushrooms, shallots and garlic! Finish with a drizzle of nice balsamic vinegar and extra virgin olive oil!
- As a creamy side dish loaded with extra cheese like mozzarella or fontina! Just fold in the cheese right before serving!
- Under a braised dish like hearty beef stew or meatballs! A great choice if you’re looking for a break from zoodles!
- As crispy “polenta” cakes! If you have leftovers after making this recipe (at least half left over), beat in an egg and extra cheese then chill in the fridge, form into ½” thick disks and pan fry until crispy and cooked through!
Hey there—I’m Nate! I’m passionate about developing delicious, healthy recipes and exploring better living through low-carb, wholesome cooking! Welcome! I'm glad you're here!