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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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