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Naturally
Gluten-Free Polenta
From
its humble beginnings as a staple food for poor laborers and their
families in northern Italy, polenta has become a favored dish
in many parts of the world. It is delicious and versatile, as
it can be flavored with butter, cheese, mushrooms, sausage, onions–you
name it. And, it can be boiled, baked, grilled, or fried, and
served as an appetizer, side dish, part of a main dish, or even
dessert!
Polenta
is usually yellow, consisting of nothing more than boiled corn
meal, though it may be made from other grains or legumes, such
as ground chickpeas. Typically, it is slowly cooked with water
until it becomes thick and creamy. It may be served in its creamy
state, much like mashed potatoes, or allowed to solidify and then
sauteed, grilled, or fried. It may be served alone or with added
ingredients or toppings.
Polenta
is naturally gluten-free and is a delicious alternative to rice
or potatoes.
Polenta
with Roasted Peppers
2
cups gf chicken stock
1
cup polenta
1
Tablespoon butter
1
Tablespoon olive oil
2
Tablespoons roasted red pepper, diced
1/4
cup Parmesan cheese
 Melt
butter in a large heavy skillet over medium-high heat. Add peppers
and saute for 2 minutes. Add chicken stock and bring to a boil.
Slowly stir in polenta and cook until it thickens. Add Parmesan
cheese, stirring constantly. Remove from heat, cover and let stand
5 minutes. Serve.
Soft
Polenta
3
Tablespoons unsalted butter
1/2
cup finely chopped onions
4
cups water
1
cup yellow cornmeal
2
Tablespoons to 1/2 cup grated Parmesan Cheese
1
teaspoon salt, or to taste
Melt
the butter in a large saucepan over medium heat. Add the onions
and cook, stirring, until translucent, about 5 minutes. Stir in
3 cups of water and bring to a boil.
In
a separate bowl, stir together remaining cup of water and cornmeal.
Gradually stir into the boiling water, reduce the heat to low,
and cook, stirring constantly with a wooden spoon, until the cornmeal
is very thick and leaves the side of the pan as it is stirred,
about 25 minutes. Sprinkle with Parmesan cheese and salt (to taste).
Polenta
Triangles
Prepare
the polenta according to above directions.
Lightly
oil a 13"x9" baking pan. Spread the polenta in an even
layer in the pan and let cool slightly. Cover and refrigerate
for at least 3 hours or up to 24 hours, until cold and set.
About
45 minutes before serving, preheat the oven to 425 degrees. Lightly
brush a nonstick baking sheet with olive oil. Cut the polenta
into 3 inch squares then diagonally into triangles. Carefully
transfer the pieces to a baking
sheet.
Bake until the bottoms are browned, about 15 minutes. Remove the
baking sheet from the oven and carefully turn the toasts over.
Bake until the second side is browned, about 10 minutes.
Alternatively,
cook the polenta toasts in olive oil or butter on a griddle or
in a large, heavy skillet until browned on both sides.
-Glutenfreeda
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