Creamy polenta is one of my favorite starches, and is naturally gluten free. If you can tolerate corn you will love this dish. If not, you can use the chicken and gravy recipe over rice or pasta. I enjoy my polenta creamy, but you can bake the polenta once chilled and set in the refrigerator, if you desire.
To bake it, just place it in a 9×9 or 8×8 pan, chill, cut into squares and bake on a baking sheet. Instead of using water in the polenta I used some chicken stock from the chicken I boiled, as I heard many restaurants make it this way. It’s all a matter of taste. Many people prefer it this way. I actually prefer to make it with water. Either way, enjoy!
Creamy polenta topped with shredded chicken and gluten free gravy.
Ingredients:
Instructions:
Tips
To save on calories you can definitely use water for the polenta. On the other hand, if you can handle extra calories additional butter always works well.
Once gravy is thickened, serve immediately. If using starch, and you wait too long it tends to thin out. If this occurs, add more flour or starch.
Add more flour until desired thickness of gravy is reached.
If desired, you can add a 2 tablespoons of Parmesan and/or Romano cheese to the polenta for added flavor.
UPDATE: I recently discovered a certified organic, non-GMO polenta by de la Estancia. And it cooks in 1 minute, though it is not an instant product.
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Love polenta and chicken. Great recipe for the whole family!