Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
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.
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
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.