Cheesy Treats:
1/2 cup polenta
1/2 cup polenta
1/2 cup Bob's Baking Flour
4 tablespoons butter
2 cups lowfat milk or rice milk
3/4 cup Grated Parmigiana-Reggiano
Melt 4 tablespoons butter in a large pan and gently stir in gluten-free flour and polenta. Slowly add 2 cups milk stirring briskly for about 5 minutes until mixture pulls away from the sides of the pan. Stir in 1/2 cup Parmigiana allowing it to melt into mixture.
Spoon small dollups of dough onto baking trays, allowing an inch or more between them sprinkle remaining cheese on top and bake at 400 degrees for 15 minutes. Mixture will melt down into cheesy treats of goodness with golden brown edges. We enjoyed the texture with slightly crispy edges and warm soft middle.
We ate this with my lime potatoes and some lemon kale salad from Whole Foods which has deliciously sweet dried cranberries, pine nuts, lemon juice mixed into a dark leafy green kale. I recommend a nice glass of water to go with this because the cheesy treats are very rich.
Afterwards we ate a really delicious gluten-free desert which a dear friend was kind enough to make for us. It was basically a huge meringue with whipped cream and fresh berries. If I can get permission to share the recipe from her, I will post an entire entry for this amazing dessert. I LOVE meringue, so perhaps I'm biased, but I loved the texture of this. Of course anything made by a friend's loving hands tastes better.
I love that my friends are supporting me in going gluten-free. I suspect it is because those who have stayed in touch with me through these migraines truly hate seeing me in pain and are willing to do whatever it takes to help me get rid of the migraines. I feel very loved and supported that they would not only come over and try my latest creations, but also bake a gluten-free dessert for me.
Afterwards we ate a really delicious gluten-free desert which a dear friend was kind enough to make for us. It was basically a huge meringue with whipped cream and fresh berries. If I can get permission to share the recipe from her, I will post an entire entry for this amazing dessert. I LOVE meringue, so perhaps I'm biased, but I loved the texture of this. Of course anything made by a friend's loving hands tastes better.
I love that my friends are supporting me in going gluten-free. I suspect it is because those who have stayed in touch with me through these migraines truly hate seeing me in pain and are willing to do whatever it takes to help me get rid of the migraines. I feel very loved and supported that they would not only come over and try my latest creations, but also bake a gluten-free dessert for me.
2 comments:
This also sounds good. You are on a roll. I have not tried kale, it just seems a little too "leafy green" for me. Kind of like rabbit food or something. However, I'm sure if someone made it just right I would like it.
That's how I felt, Kale? EW! It's a bit bitter/tart tasting, but when mixed with the acidity of the lemon PLUS the sweetness of the pine nuts and cranberries I loved it. They also had tomatoes which I believe are sweet, but I can't eat raw tomatoes...or at least I belive they give me hives. I haven't eaten them since, but my allergist says we'll see after my food allergy test, it may have been something I ate WITH the tomatoes that gave me hives. So who knows maybe I'll go back and be able to try that salad as it was intended LOL
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