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Blue Cheese Polenta (Gluten-Free)

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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3 Responses:

 
Liz
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
18 Jul 2011 5:04:09 AM PDT
In my country (South Africa) they make blue cheese with bread. Using this recipe, as is, would make me extremely sick.

 
Gwen
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
18 Jul 2011 2:32:28 PM PDT
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!

 
admin
( Author)
said this on
21 Jul 2011 10:03:30 AM PDT
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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you're lucky you dont catch colds. im the opposite i catch everything very easily and get alot sicker than whoever i caught it from and take much longer to get better.

Even one positive can be diagnostic. This is one: Gliadin deamidated peptide IgG 33.9. If unsure, a biopsy of the small intestine will provide definite confirmation. There is a control test to validate the other ones, but I don't see it there. What is does is validate the others by checking on the overall antibody levels. But it is to detect possible false negatives. A positive is a positive. I think your daughter has joined our club.

My daughter, almost 7 years old, recently had a lot of blood work done, her Dr is out of the office, but another Dr in the practice said everything looked normal. I'm waiting for her Dr to come back and see what she thinks. I'm concerned because there is one abnormal result and I can't find info to tell me if just that one test being abnormal means anything. The reason for the blood work is mainly because of her poor growth, though she does have some other symptoms. IgA 133 mg/dl Reference range 33-200 CRP <2.9 same as reference range Gliadin Deamidated Peptide IgA .4 Reference range <=14.9 Gliadin deamidated peptide IgG 33.9 Reference range <=14.9 TTG IgA .5 Reference range <=14.9 TTG IgG <.8 Reference range <=14.9

Just watch out. I just went to the expo in Schaumburg, IL, and ended up getting glutened. I realized afterward that I ate all these samples thinking they were gluten free, and they weren't. One company was advertising some sugar, and had made some cake, but then I realized.... How do I know if this contains any other ingredients that might have gluten? Did they make it with a blender or utensils that had gluten contamination? Makes me realize the only safe things would be packaged giveaways with gluten free labeling. My fault for not thinking things through. It was just too exciting thinking i could try it all and enjoy without worry.

No fasting required for a celiac blood test unless they were checking your blood glucose levels during the same blood draw.