Keto Polenta

3.50 from 2 votes

This is an excellent substitute for polenta. The glucomann gives it the right body and texture in addition to the coarseness of the almond flour so do not skip it or you will have watery polenta. If you want the color to match the real thing more closely, add a bit of turmeric. The cornbread flavor adds a bit of that corn taste though it is not absolutely necessary.

Course Side Dish

Cuisine Italian

Keyword dairy-free, easy, egg-free, fast, italian, nightshade-free, polenta, side, vegetarian

Prep Time 10

Cook Time 20

Total Time 3

Servings

Calories 261kcal

Author Jenny Ross

Ingredients

1 cup almond flour
1/4 teaspoon glucomann powder
1 cup chicken stock or vegetable broth or water for vegetarian
1/4 teaspoon salt plus more to taste
1/4 cup cream cheese or Kite Hill cream cheese for dairy-free
1/4 cup Parmesan grated, or nutritional yeast for dairy-free
1 tablespoon butter
8 drops cornbread flavor or more to taste, optional

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Instructions

Combine the almond meal, glucommann, chicken broth, and salt in a small pot and whisk until smooth. Heat on medium high heat until boiling, whisking often to prevent lumps from forming. Cook on a low boil, whisking occasionally for 10 minutes.
Add in the cream cheese, parmesan, and butter and whisk to combine. Simmer for another 10 minutes and remove from heat. Whisk in cornbread flavor, if using and adjust seasoning to taste. The mixture will thicken more as it cools.

Notes

Protein:Energy Quotient [calories]: 0.24

Nutrition