Cauliflower Polenta Grits

First of all, yes, I do realize that polenta and grits are technically two different things.  Humor me, because it's just easier to call it grits instead of making up a long, rambling name to describe this dish.  This dish is a great way to use up any leftover polenta that you may have and it is a perfect side to serve with pulled pork!

Ingredients:

1 cup cooked polenta (1 part polenta to 4 parts water) 

4 cups cauliflower pieces

1 clove minced garlic

2/3 cup cream

1 Tbsp, butter

2 cups chopped tomatoes

1/2 Tbsp. Italian seasoning

1 - 2 Tbsp. crumbled feta

Salt and pepper

Directions

1.  Preheat oven to 350 F.

2. Boil cauliflower pieces until soft, about 10 minutes.

3. While cauliflower is cooking, chop tomatoes and put in a strainer to drain off some of the excess liquid.

4. Drain cooked cauliflower and then return to pot.  Add garlic, butter, and cream and puree.  You can puree by hand with a masher, or use an inversion blender or standard blender.

5. Season polenta with salt and pepper and place in the bottom of a baking dish.  I usually use a 9" pie plate for this recipe.

6. Put the cauliflower mixture on top of the polenta.

7. Transfer tomatoes from the strainer to a bowl and add the Italian seasoning.  Sprinkle tomatoes on top of the cauliflower.

8. Sprinkle feta on top of the dish and bake for 30 minutes.