Summary: I love these two together but you can certainly do them separately. Cheesy polenta is the mashed potato I make when I can’t be bothered making mashed potato. I just don’t think you can know too many side dish recipes!
Ingredients
- 1 head cauliflower, cut into florets
- 1/4 cup garlic olive oil
- 2 tblps lemon juice
- salt
- pepper
- 3 3/4 cups vegetable or chicken stock
- 3/4 cup polenta
- 3/4 cup grated parmesan (or more if you are a cheese pig like me)
- 1 tblsp butter
Instructions
- Preheat the oven to 200C
- Mix the garlic olive oil and lemon juice together and add salt and pepper to taste. Place cauliflower in a baking dish and toss in the seasoned oil and lemon mix. Bake for around 30 mins until tender and browned.
- While the cauliflower is in the oven add the stock to a saucepan and bring to a boil. Add the polenta and whisk well. Allow to cook for around 15 mins, whisking often until it is tick and creamy. Whisk in the butter and cheese and season with pepper and turn of the heat.
- Serve polenta straight away with the cauliflower on top.
Variations
Another way to serve polenta (or if you have any left over) is to pour it into a lined baking tin and place in the fridge. The cooled polenta will become quite firm and you can remove from the tin and cut into squares and fried in a little oil. Fried polenta is just as tasty as soft polenta, it’s just a matter of preference.
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