It’s been a while since I posted anything as the whole family has been sick from a flu virus. Here is a comfort food that was really nice as we started getting better. There are versions of similar dishes in many cookbooks and magazines, and it is easy to adapt. What I like about it is the amount of protein, and I really enjoy homemade stock when cooking the cornmeal. It hard to get this to the oven since it smells so good before baking! This never lasts very long, so I don’t have any better pictures 🙂
Gluten-free Cheesy Polenta Bake
1 cup cornmeal
2 cups broth, or water boiling
1 cup cold water set aside
16 oz. cheese product (like Velveeta) or grated cheddar cheese
1 stick butter
6 large eggs
1/4 cup milk
1/2 tsp. salt
1 tsp. garlic powder
2 tsp. Italian herbs
- Heat oven to 350°F. Grease a 9×13 baking pan and set aside.
- Bring stock and water or broth to a boil in a large saucepan. In a separate bowl, mix cornmeal and cold water together. When liquid in pan is boiling, add cornmeal mix, stirring constantly until it thickens. Turn heat to low, cover, and simmer 5 minutes.
- When cornmeal is cooked, add butter and cheese, stirring until melted and combined.
- Whisk eggs, milk, salt, garlic powder and herbs in a separate bowl. Gradually add about 1/4 of the cornmeal mixture and stir well. Add the rest of the cornmeal and mix well, then pour into the greased pan. Bake for 40-50 minutes or until somewhat firm to the touch. It will be somewhat quiche-like and fall a bit once out of the oven. Allow to cool 10 minutes before eating. Garnish with salsa or greens.