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- Polenta with Sautéed Squash, Prosciutto and Zucchini (Gluten-Free)
Polenta with Sautéed Squash, Prosciutto and Zucchini (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
8 slices of Prosciutto
1 medium Zucchini sliced thin
½ Acorn squash peeled and sliced thin
½ small red onion sliced thin
1 clove Garlic pulverized then minced.
Kosher Salt & Pepper to taste
Olive oil or butter for pan sautéing (depending on dietary restrictions)
1 cup Polenta
2 cups organic Veggy Broth
Cut the squash, zucchini, onion and prosciutto in long narrow (thin) lengths.
Prepare Polenta following package directions, but substituting Veggy Broth for water.
Meanwhile in a 12" skillet, pour Olive oil or Butter, heat to Medium, and when pan is hot add acorn squash pieces, let brown on both sides, cook about 3-5 minutes on each side, then add remaining ingredients and sauté until all veggies are cooked through and zucchini starts to turn translucent, about 10-12 minutes.
Serve on hot Polenta with a little Olive Oil [drizzled] -or (Fresh grated Parmesan if you can have dairy) over the top.
Makes 4 servings.
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