I've just been messing about in the kitchen, and had a stab at making low carb cheese sauce with ground almonds, cheddar, veg stock (lactose intolerant, so I avoid dairy milk) and seasoning. Didn't quite work. Result was a thick, grainy liquid that was almost, but not quite, entirely unlike cheese sauce.
So I beat in an egg and cooked it like a custard. Result was almost exactly like polenta!
Next time I'm going to use less water and leave it to cool. See if it will set and slice like polenta.