Polenta Bake With Plums And Berries Gluten Free Recipes
POLENTA BAKE WITH PLUMS AND BERRIES (GLUTEN-FREE)
This recipe comes from a publication of my local supermarket. It is easy to make, not too sweet and very fruity. In summer you could easily adapt this by using different fruits and/or spices (peaches and vanilla e.g.).
Provided by Lalaloula
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and pit the plums and cut into eight pieces. Place in a greased oven-proof dish. Add the red fruit jelly or fruit respectively.
- Preheat the oven to 180°C.
- Divide the eggs. Cream egg yolks with butter, sugar and cinnamon. Add polenta, yogurt and milk.
- Beat the egg whites into peaks and fold into the polenta mixture.
- Pour on top of the fruit and bake for 40-45 minutes.
- After 25-30 minutes you might need to cover the dish for the rest of the baking time to prevent it from browning too much.
- Serve warm with vanilla ice-cream or whipped cream.
Nutrition Facts : Calories 320.5, Fat 15, SaturatedFat 8.3, Cholesterol 138.5, Sodium 136, Carbohydrate 41.5, Fiber 2.6, Sugar 22.3, Protein 6.9
POLENTA VEGGIE BAKE (GLUTEN-FREE)
I got inspired by an entry from Karina's gluten-free goddess blog where she made a vegan veggie polenta pie. I decided to make my own Italian variation and it was delicious! I ate it for dinner all week but could be the perfect hearty addition to any pot-luck meal as main course or side dish if you omit the meat. I usually cook by eyeballing measurements to my tastes so you can increase or decrease sauce or cheese to your tastes. All veggies used could be substituted with your favorites!
Provided by allergygrl
Categories One Dish Meal
Time 1h10m
Yield 5-7 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 375.
- Grease a small square pyrex (9x9 or 8x8.).
- Cut 1/4 inch slices of polenta log and line pyrex with slices of polenta, slightly overlapping.
- Spread pasta sauce over polenta to lightly cover; set aside.
- Grease a large saute pan with olive oil; add ground meat until slightly browned over medium heat.
- Add chopped green onions, salt & pepper to browned meat and incorporate.
- Take chopped asparagus, squash, and tri-color peppers and add to the saute pan. Drizzle a little more oil over the veggies and put heat back on low. Stir just until incorporated, but not cooked.
- Dump saute pan contents over the sauced polenta and sprinkle the mozzarella cheese on top.
- Cover with foil.
- Cook in oven for 40-45 minutes and enjoy!
Nutrition Facts : Calories 97.8, Fat 3.1, SaturatedFat 1.2, Cholesterol 36.2, Sodium 135.9, Carbohydrate 5.3, Fiber 1.6, Sugar 2.8, Protein 12.7
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