- 1 cup almond meal or almond flour (they are essentially the same thing)
- 1 cup water
- salt (about ¼ teaspoon if you're using the cheese, which is salty. closer to ½ a teaspoon otherwise)
- 1/3 cup freshly grated Parmesan cheese (if you are using a microplane grater, which makes it fluffier, use about 2/3 cup) (Note: Do NOT use the dried grated cheese from the shelf!)
Notes: Mixture will thicken as it cools. The thickness also varies somewhat depending upon the almond meal. If you want it thinner, simply add a little more water. It reheats fine, but it's drier, so add a little more water if you do this. Also, note that it is more filling than regular polenta or grits, so you'll probably want a smaller serving size.
Serving Suggestion: My favorite way to serve this polenta is with sauteed greens (spinach, chard, kale, etc), often with one or more of the following: onions, mushrooms, bacon, garlic.
Makes about 5 servings
Nutritional Information: Each serving has 2 grams effective carbohydrate plus 2 grams fiber, 6 grams protein, and 138 calories.