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  • Jefferson Adams

    Blue Cheese Polenta (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.

    Blue Cheese Polenta (Gluten-Free) - Photo: CC--RGSIngredients:
    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



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    Directions:
    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.

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    It would be great to mention that some blue cheese are made with bread mold, so be sure of the type of blue cheese you buy does not contain any gluten!

    This is a common misconception...and it was true 100 years ago or more, but now cheese makers use cultures that are grown in labs. We've never heard of any makers using bread in caves to grow their cultures.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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