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Gluten Free Every Day Cookbook
by Robert M. Landolphi

Polenta is a popular dish in Italy and other European countries. Restaurants usually prepare it in two different ways. A firm polenta is baked in the oven, like cornbread, and then grilled; a soft polenta, as in this recipe, is cooked on the stove top.
Serves 4 to 6


    • 2 tablespoons olive oil
    • 1 tablespoon minced shallots
    • 2 cloves garlic, minced
    • 4 cups chicken stock or broth
    • 1 cup milk
    • 1 cup yellow gluten-free cornmeal
    • 3/4 cup shredded smoked Gouda cheese
    • Salt and freshly ground black pepper


In a medium saucepan, heat the oil over medium-high heat and saute the shallots and garlic for 2 minutes. Add the chicken stock and milk and bring to a boil. Gradually whisk in cornmeal. Decrease the heat to medium and cook for 15 to 20 minutes, whisking frequently until the mixture is thick and creamy. Whisk in the cheese until melted and season to taste with salt and pepper. Serve at once.

Cheddar or Parmesan Polenta:

In place of smoked Gouda, try using 1 cup shredded sharp Cheddar, or 1 cup Parmesan cheese.



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