Description
A healthy, low-carb alternative to traditional polenta that’s cooked in half the time!
Ingredients
Scale
- 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
Instructions
- 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!
Notes
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