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    Scott Adams
    Scott Adams

    Polenta with Sautéed Squash, Prosciutto and Zucchini (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from "sickchick" in the Open Original Shared Link.

    Ingredients:
    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.
    pinch Oregano
    Kosher Salt & Pepper to taste
    Olive oil or butter for pan sautéing (depending on dietary restrictions)
    1 cup Polenta
    2 cups organic Veggy Broth

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    Directions:
    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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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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