Blue Cheese Polenta (Gluten-Free)

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By Jefferson Adams

July 12, 2011
By Jefferson Adams • July 12, 2011

Blue Cheese Polenta (Gluten-Free)

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Reviewed and edited by a celiac disease expert.

I love polenta in all forms; baked, grilled, and fried are great to serve alongside sauces but a piping hot bowl is classic. Polenta is easily transformed by adding other flavors; strong cheeses hold up well. Warm polenta is a wonderful substitute for mashed potatoes and an Italian staple no gluten-free diet should ever go without.

Ingredients:
1 cup gluten-free yellow cornmeal
¾ cup crumbled blue cheese
4 cups chicken stock
1 cup milk
2 tablespoons olive oil
3 garlic cloves, minced
Salt and pepper to taste

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Directions:
In a large saucepan, heat olive oil over medium-high heat. Add garlic and sauté for about 2 minutes. Add chicken stock and milk and bring to a boil.

Reduce heat to medium and slowly whisk in cornmeal. Stir often and cook until thick, 15-20 minutes.

Remove from heat and stir in cheese. Season with salt and pepper and serve hot.
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Guest Liz

Posted July 18, 2011

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In my country (South Africa) they make blue cheese with bread. Using this recipe, as is, would make me extremely sick.

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Guest Gwen

Posted July 18, 2011

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It would be great to mention that some blue cheese are made with bread mold, so be sure of the type of blue cheese you buy does not contain any gluten!

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Guest admin

Posted July 21, 2011

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It would be great to mention that some blue cheese are made with bread mold, so be sure of the type of blue cheese you buy does not contain any gluten!

This is a common misconception...and it was true 100 years ago or more, but now cheese makers use cultures that are grown in labs. We've never heard of any makers using bread in caves to grow their cultures.

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About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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