September 13, 2009

Gluten Free Polenta Squares for Livestrong



Lance Armstrong. It is a name known the world over. The man who beat cancer to go on and win the Tour de France 7 times. Not that I'm into cycling. No. Not me. My man is though; he LOVES cycling and is an avid mountain biker who loves to wear his Specialized, Lampre or Malaga Cycles lycra around Perth (with matching socks of course!). He was over the moon when he heard that the Lance Armstrong was coming to the Tour Down Under last January. So, when I heard of what Winos & Foodies was doing to help bring awareness to cancer through the LiveSTRONG with a Taste of Yellow I thought I'd do my bit. All I have to do is cook something yellow before the 13th September. That was pretty easy, as I could have posted about Scrambled Eggs, Gluten & Lactose Free Berry Muffins, Chocolate Buttermilk Cakes or even Pizza as these all have yellow ingredients. That would have been a bit slack though.

So I chose a yellow ingredient to be the main ingredient that would also, when plated up, still be yellow: Polenta. Oh so creamy and cheesy on the inside and golden and crispy on the outside. Crunch!

Gluten Free Scallywag Cheesy Polenta Squares

This makes a 10cm x 15cm piece about 1 1/2cm thick (enough for my man and I)

1/3 cup fine polenta
1/3 cup milk
1/3 cup water
1/2tsp vegetable stock
1/3 cup grated cheese
4 sundried tomatoes, drained and thinly sliced (or peppers would be nice too)
salt and pepper
olive oil

Bring the milk and water to the boil. Reduce heat immediately and stir in stock. Using a whisk slowly pour in the polenta in a fine stream, whisking continuously. Continue whisking for about 5minutes or until the polenta is soft (you'll be able to feel this by getting a bit of the polenta and rubbing between your fingers - make sure you let it cool a bit first though!). Remove from heat and stir in the cheese and sundried tomatoes. Season with salt and pepper to taste.

Spoon into a small loaf tin, lined with baking paper. Smooth out to fill half the pan. Top with greaseproof and refrigerate for about 30minutes or make a day ahead so that you don't need to worry and can enjoy some wine with friends.

Heat a fry pan and add olive oil. Cut the polenta into two squares of 4 skinnier rectangles and fry on high until crispy on the outside. Flip over and crisp the other side; careful with the flipping ans the creamy polenta can lose its' shape and squish!

Serve hot with some steamed veg and barbequed lamb chops or chicken.

3 comments:

  1. Jas
    How lovely to meet a Perth blogger :) Thank you for supporting A Taste of Yellow. I love polenta so this is going into my recipe folder.

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  2. glad you enjoyed Barbara - always happy to do what I ca to support others.

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  3. Don't you just love polenta? I do! Here is my recipe of polenta cakes. I tried to healthify the recipe as much as I could. http://cuceesprouts.com/2010/08/cheesy-zucchini-polenta-cakes-with-mushroom-duxelles/

    The outcome: creamy inside and crunchy on the outside, these cakes are healthy and still very satisfying. Zucchinis really do add sweetness and color to the cakes, making them pretty to look at.

    ReplyDelete

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