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12 oz riced cauliflower, frozen
1 cup unsalted chicken stock
1/2 cup coarsely ground cornmeal
3 oz sharp cheddar cheese shredded
1/2 tsp black pepper
1/8 tsp kosher salt
Cauliflower, stock, cornmeal in medium saucepan, bring to boil on high heat
Cover and reduce heat to medium-low
Simmer, whisking often, until cauliflower is cooked and mixture is thickened, about 10 minutes
Remove from heat. Stir in salt, pepper, cheese.
Cover to keep warm.
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1st Keep
 sarahnaree
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