Almond Mash
Tags: Side Dish
Yield: 4
- 1 cup almond flour
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup Parmesan cheese (freshly grated, good-quality)
- In a medium saucepan, place 1 cup almond meal (same as almond flour), 1 cup water, 1/4 teaspoon salt if using Parmesan cheese or 1/2 teaspoon salt otherwise.
- Whisk until almond meal is free of lumps. Bring to boil over medium heat, whisking occasionally. Once the mixture is boiling, whisk continuously for 1 to 2 minutes, until it visibly thickens.
- Remove from heat, and whisk in 1/3 cup freshly grated good-quality Parmesan cheese, whisking until it is fully melted. Add pepper to taste.
- Pour into a serving dish or, if you would like to cut the polenta, pour hot polenta into a 9x9-inch pan lightly coated with olive oil. When the polenta solidifies, you can cut it into squares, fry it lightly in a little olive oil and serve crispy.
- "Polenta" will thicken as it cools. The thickness also varies somewhat depending on how refined the almond meal is. If you want it thinner, simply add a little more water.
- Polenta 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.
