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sickchick

Polenta With Sauteed Squash, Prosciutto And Zucchini

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Polenta with Sauteed Squash, Prosciutto and Zucchini

Gluten, Soy & Dairy Free

8 slices of Prosciutto

1 medium Zucchini sliced thin

1/2 Acorn squash peeled and sliced thin

1/2 small red onion sliced thin

1 clove Garlic pulverized then minced.

pinch Oregano

Kosher Salt & Pepper to taste

Olive oil or butter for pan sauteeing (depending on dietary restrictions)

1 cup Polenta

2 cups organic Veggy Broth

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 saute 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.

Enjoy! :)

lovelove

sickchick


Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!

Dairy & Soy free since Dec 1st 2007.

Potato free since January 3rd 2008.

Remaining Nightshades since April 1st 2008. Back on September 2010. :)

Developed Rice & Tapioca & Corn Intolerances...

NO Carageenan.

In a constant state of evolution... sending love! :)

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Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!

Dairy & Soy free since Dec 1st 2007.

Potato free since January 3rd 2008.

Remaining Nightshades since April 1st 2008. Back on September 2010. :)

Developed Rice & Tapioca & Corn Intolerances...

NO Carageenan.

In a constant state of evolution... sending love! :)

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Link to post
Share on other sites

Join eNewsletter



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