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I love cheese, and I love polenta. Together, they make a versatile side dish that can't be stopped. In Italy, it is sometimes served in lieu of pasta with the same sauces and toppings. It's kind of like grits, but finer ground and yellow. Since it's made of corn, you can be fairly sure that it's gluten free, but always check labels.



Searing the chicken should be pretty straightforward. Use whatever seasonings you like. I personally like to use some cayenne. The spicy is complimented very well by the creamy polenta. I think next time I'll try it with some shredded chicken or beef.

For the gravy, I use Orrington Farms. I'm pretty sure all of their mixes are g-free, which is awesome because a lot of gravy isn't.

Now for the fun part: the cheese polenta.
  • 2 cups whole milk
  • 2 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 cup polenta or yellow cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 ounces sharp Cheddar cheese, shredded (or other cheese that melts well)


Combine milk, water, salt and polenta. The trick to lump free polenta is to add the corn meal to the liquid before you boil it an continue stirring while you heat it. It won't take long to cook after it boils, so keep a close eye on it and KEEP STIRRING. Add more milk if needed to keep it creamy.
Remove it from the heat when the mix is thick and smooth. Add the pepper, and butter. Stir in the cheese slowly.

It is truly that easy! Serve it with the chicken and top it with the gravy. This dish is inspired by a dish I got at a local restaurant a while back. It is great for a quick dinner meal.

Any questions or suggestions, please comment below!
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    courtney

    adventures in gluten freedom