Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams
    Jefferson Adams

    Blue Cheese Polenta (Gluten-Free)

    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

    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.


    User Feedback

    Recommended Comments

    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.

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • 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 2,000 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.

  • Related Articles

    Scott Adams
    This recipe comes to us from Marian Wisnev.
    1-10 oz. package chopped spinach, (cooked and drained)
    9 noodles
    1-cup small curd cottage cheese
    8 oz. cream cheese
    1 ½ cup shredded mozzarella
    32 oz jar spaghetti sauce
    ½ cup Parmesan cheese
    ¾ teaspoon oregano
    1 egg
    Mix cottage cheese, mozzarella, Parmesan, softened cream cheese, o...

    Jefferson Adams
    I admit that I hated Brussels sprouts as a kid, and even into my early adult years. Then, I chanced upon an Italian restaurant in San Francisco called Vivande Porta Via, where the chef sautéed his sprouts in a pan and then finished them in the oven. When the chef came out to see how everything was, he was crestfallen that I had left his sprouts untouched, and prodded me to try ...

    Amie  Valpone
    Grape n’ Tuna Pasta Salad just in time for the warm spring weather here is a perfect picnic meal.
    Gluten-Free
    Serves 4
    Ingredients:
    3 cups gluten-free pasta 2 cups red grapes 1 1/4 Tbsp. Veganaise Mayonnaise 1 can tuna, drained 1 Tbsp. white balsamic vinegar 1/3 tsp. each sea salt and pepper 1 Tbsp. Barlean's Flax Oil 1/4 cup pine nuts
    Directions:<...

    Jefferson Adams
    Celiac.com 04/03/2015 - Want to make one of the easiest, cheapest, tastiest dinners in the world? Try this brilliant pesto sauce.
    The high price of pine nuts sent me scrambling for a pesto recipe that wouldn’t break the bank. This recipe delivers an easy, rustic, yet delicious take on an Italian classic.
    Ingredients:
    ½ pound gluten-free pasta of choice (I use Schar) ...

  • Forum Discussions

    Hi! I’ll try to keep this short and sweet. 😏 We are currently testing our 3 year old for celiac.  My main questions are about which tests were run and which are missing from the full celiac panel.  From what I understand, the full celiac ...
    Mistakes can set you back.  Remember, celiac disease is an autoimmune response.  Once triggered, it can go off for days, weeks or months.  Like my family member who has MS.  She would have severe flares that would last for six weeks or mor...
    Apart from a couple of mistakes I’ve been gluten free for a month now.  I still have issues with digestion.  Pain in my abdomen (like there is a blockage ) if I eat a big meal.  Small meals are fine, and I still get excessive wind and nause...
×
×
  • Create New...