Easy Low-Carb Almond Meal Polenta or Grits Recipe

Cheesy grits with bacon
Lauri Patterson/E+/Getty Images
Total Time: 8 min
Prep Time: 3 min
Cook Time: 5 min
Servings: 5

Nutrition Highlights (per serving)

144 calories
12g fat
4g carbs
7g protein
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Nutrition Facts
Servings: 5
Amount per serving  
Calories 144
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 239mg 10%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 7%
Total Sugars 1g  
Includes 0g Added Sugars 0%
Protein 7g  
Vitamin D 0mcg 0%
Calcium 140mg 11%
Iron 1mg 6%
Potassium 149mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

If you can boil water, you can make this easy low-carb soft polenta or grits recipe. Even better, it can be made in many different ways.

This recipe uses almond meal, also known as almond flour, instead of high-carb cornmeal as the base for the classic Italian dish which includes Parmesan cheese (see serving suggestion below).

But since the almond meal basically mimics a cornmeal mush, it can be flavored similar to grits or other soft cornmeal recipes. It can even be made sweet into a kind of pudding with berries or other flavorings.

Additionally, with a little more or less water, it can be made thinner or thicker. Thinned a bit, it makes a serviceable cheese sauce for vegetables.


  • 1 cup almond flour
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/2 cup Parmesan cheese (freshly grated, good-quality)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Serving Suggestion

My favorite way to serve this polenta is with sautéed greens (spinach, chard, kale, etc), often with one or more of the following: onions, mushrooms, bacon, garlic.

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