Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
I love polenta in all forms; baked, grilled, and fried are great to serve alongside sauces but a piping hot bowl is classic. Polenta is easily transformed by adding other flavors; strong cheeses hold up well. Warm polenta is a wonderful substitute for mashed potatoes and an Italian staple no gluten-free diet should ever go without.
1 cup gluten-free yellow cornmeal
¾ cup crumbled blue cheese
4 cups chicken stock
1 cup milk
2 tablespoons olive oil
3 garlic cloves, minced
Salt and pepper to taste
In a large saucepan, heat olive oil over medium-high heat. Add garlic and sauté for about 2 minutes. Add chicken stock and milk and bring to a boil.
Reduce heat to medium and slowly whisk in cornmeal. Stir often and cook until thick, 15-20 minutes.
Remove from heat and stir in cheese. Season with salt and pepper and serve hot.