Ok, so I’ve never had polenta, but I’ve had grits.. Like grits, it’s another grain based porridge or gruel. Traditionally polenta was made by boiling corn meal, and was a common peasant food. Today, It’s easily found in the supermarket, pre-cooked and packaged in a plastic tube. Even though it’s gluten-free, It’s still a grain based food, so it’s not a part of a primal diet. I’ve never had it, but I hear it’s somewhat creamy, and at least the tube version can be baked, fried, griddled, and used as a pasta substitute. Mine doesn’t have that versatility, but I’m totally ok with that! Mine is more like the traditional mush. I decided to use some of my awesome purple cauliflower to make a baked grain free and gluten-free mock polenta. It was really yummy, and a perfect side dish to serve my crock pot pulled chicken over.
- 1/2 head of Cauliflower (Steamed)
- 1/2 onion
- 6 cloves garlic
- Salt, pepper, thyme, basil, oregano
- 1/4 – 1/2 cup water
- 1 egg
Steam the cauliflower and place in a large metal bowl. I had to do this in two batches. Slice and steam the onion and garlic, and add that to the bowl as well. Add the egg, water, and spices and mash with a fork. Then use a hand blender to get it to a creamy consistency. Pour the mixture into a 9×9 glass pan and use parchment paper or plastic wrap to press it down (I also lined the pan with aluminum foil for easier clean up, but that’s totally optional. Remove the plastic wrap/paper and bake at 400 degrees for 1 hour.