For BBQ Sauce: 1 cup butter 3/4 cup Worchestershire sauce 3/4 cup lemon juice 6 green onions, chopped 5 garlic cloves, minced 1 Tablespoon fresh cracked pepper 1 Tablespoon salt 1 teaspoon gf hot sauce 1/4 cup gf ketchup
In a medium saucepan, over high heat, bring the water to a boil. Add the salt and in a steady stream, add the cornmeal, stirring vigorously. Cook and stir for 10 minutes, until the polenta is smooth and leaves the side of the pan. Transfer the hot polenta into the clean empty orange juice cans. Let cool and then refrigerate until firm. Open the end of the cans with a can opener and shake polenta out or push it out. Cut into 1/2" slices. Grill or saute polenta rounds in olive oil or butter. For BBQ sauce: Melt butter in a small saucepan. Remove from heat and add Worchestershire sauce, lemon juice, green onions, garlic, pepper, salt and hot sauce. Mix until well blended; let cool. Baste polenta rounds with BBQ sauce as the grill or saute.
These are a delicious alternative to potatoes or rice and are naturally gluten-free!
Take 2 frozen orange juice cans, empty, wash and dry. These will be used to mold the polenta into tube shapes that you can then cut into rounds.