Mushroom and Cauliflower “Polenta” | JustWorthi

A Comforting, Low-Carb Twist on Classic Polenta

Mushroom and Cauliflower “Polenta” is a creamy, savory dish that delivers all the comforting richness of traditional polenta but with a light, low-carb twist. Made with blended cauliflower instead of cornmeal, this dish is perfect for anyone looking for a healthier alternative without sacrificing flavor. Topped with buttery, garlicky mushrooms and fresh herbs, this dish is a warm and satisfying meal for any occasion.

My Love for This Dish

Polenta has always been a favorite of mine, but I wanted a version that was just as creamy and satisfying without the heaviness of cornmeal. That’s when I discovered the magic of cauliflower! By blending steamed cauliflower with a touch of cheese and butter, you get the same velvety texture as polenta, but with added nutrients and fewer carbs.

The star of this dish, though, is the mushroom topping. The earthy, umami-packed mushrooms sautéed with garlic, thyme, and a splash of balsamic vinegar create a perfect contrast to the creamy base. It’s a dish that feels indulgent yet light at the same time.

Ingredient Notes

• Cauliflower: The base of this polenta, steamed until soft and blended until smooth.
• Parmesan Cheese: Adds a rich, nutty flavor to the polenta.
• Butter or Olive Oil: Provides creaminess and enhances the flavor.
• Garlic & Thyme: Infuse the mushrooms with aromatic depth.
• Mushrooms (Cremini, Shiitake, or Portobello): Bring an earthy, meaty texture.
• Balsamic Vinegar: Adds a touch of acidity to balance the dish.

Substitutions:

• Use nutritional yeast instead of parmesan for a dairy-free option.
• Swap butter for olive oil to make it vegan.
• Add a drizzle of truffle oil for extra depth of flavor.

Step-by-Step Instructions

1. Steam the Cauliflower: Cook cauliflower florets until fork-tender, about 8-10 minutes.
2. Blend the Polenta: In a food processor, blend steamed cauliflower with parmesan, butter, salt, and a splash of broth or milk until smooth and creamy.
3. Sauté the Mushrooms: In a skillet, heat olive oil over medium heat. Add sliced mushrooms, garlic, thyme, and cook until browned.
4. Add Balsamic Vinegar: Stir in balsamic vinegar and cook for another minute until absorbed.
5. Assemble: Spoon the cauliflower polenta onto a plate and top with the mushroom mixture.
6. Serve & Enjoy: Garnish with extra parmesan and fresh herbs if desired.

Expert Tips for the Best Results

• Blend Until Velvety Smooth: The key to a creamy texture is blending the cauliflower thoroughly.
• Don’t Overcrowd the Mushrooms: Give them space in the pan so they brown properly instead of steaming.
• Season Well: Cauliflower has a mild taste, so don’t be shy with salt, pepper, and cheese.

Serving Suggestions

Pair this dish with roasted vegetables, grilled chicken, or a simple side salad for a complete meal. It also makes a fantastic base for braised meats or seafood.

Storage and Reheating Tips

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: The cauliflower polenta freezes well; reblend with a bit of broth when reheating.
• Reheating: Warm on the stovetop over low heat, stirring in a splash of milk or broth to loosen the texture.

Frequently Asked Questions

Can I make this ahead of time? Yes! The polenta and mushrooms can be prepped separately and combined when ready to serve.

Is this completely dairy-free? You can make it dairy-free by skipping the cheese or using a plant-based alternative.

What other toppings can I use? Try roasted tomatoes, sautéed spinach, or a poached egg for extra richness.

Final Thoughts

Mushroom and Cauliflower “Polenta” is a perfect dish when you want something cozy, satisfying, and nourishing. Whether you’re looking for a low-carb alternative to traditional polenta or just love mushrooms, this recipe is a must-try. Let me know in the comments how you liked it and any creative additions you made!

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