Directions

1. unchecked 1. Preheat oven to 425°F. Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 Tbsp. of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown.
2. unchecked 2. Transfer cauliflower to food processor and add butter: Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about ½ of the jar of sauce and pulse to combine. Add additional salt and pepper to taste. Set aside.
3. unchecked 3. Next, make the polenta. Bring water to a boil in a medium saucepan over medium high heat. Add butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down heat to low and continue whisking until the polenta has thickened enough that it doesn't settle on the bottom of the pan. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick. Keep adding small amounts of water if polenta gets too thick.