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Cauliflower & Charred Vegetable Polenta Recipe

Serving Size


Cooking Time

30 minutes

Prep Time




A little about this recipe
Cooking Class: A new process for making a lo-calorie polenta. It has all the great taste of a traditional polenta.
Cauliflower & Charred Vegetable  Polenta Recipe

Calorie Breakdown:

1016 Total Calories (The calorie total is for following my exact recipe. It will vary if you add different veggies, but it will still be a lo-calorie polenta.)

This recipe is so tasty, it’s definitely with the work.

It may seem like a lot of steps…it’s a lot of chopping for some people. You can wash and prep the vegetables the day before…just store them in the refrigerator.

I had Italian grandparents. They had some challenges that required some serious discussion and preparation. The challenges they had always seemed to revolve around food. One big challenge was trying to keep the fig trees from freezing in the winter. Another was to try and keep peppers from getting too much humidity when drying outside in the summer…they could mold.

A personal dilemma I had was watching my great grandma make polenta. She used to have her hand so close to the boiling hot polenta for a long time. I don’t know how she didn’t get burned…maybe she did. She would sprinkle in a teaspoon or two of cornmeal at a time until the consistency was perfect. She didn’t use a scale or measuring cups. She’d then have to keep checking if it was sticking or burning. Later in life, my mom (cousins, etc…) and I look for new ways to cook things…easier and safer, but with the same great tastes. The process I show in the video is just as effective and tasty as the polenta I enjoyed as a child. It also has a lo-cal twist, using mashed cauliflower. This gives it a great flavor, and the texture remains perfect.

For this recipe, I used a pretty coarse cornmeal. Sometimes I use a combination of fine and coarse.

I added a number of vegetables into my polenta. I used these vegetables because they were what I had in my refrigerator. Feel free to make it your own, adding your favorites. You can even add meat and cheese if you want… I think porcini mushrooms, Italian sausage and fontanelle cheese would be a great addition.

Whatever you do, don’t delete the cauliflower from the recipe. It adds a great flavor. Also, if you peel the cauliflower stem, it is very tender inside. It can be used in cooking, or eaten raw with dips.

Click here, if you would like to see the video and get the recipe for the spinach and garbanzo beans I served with the polenta.

Have a great week…


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