1/4 cup gluten free flour mixed with 1/4 teaspoon baking soda
1/4 cup light olive oil, for grilling or frying
Your favorite gluten free sandwich fillings and condiments, if desired
Line a baking sheet with a silicone baking mat or parchment paper, if you prefer not to was the baking pan. Set eight English Muffin Molds on top of the baking mat/paper; set aside. Alternatively, you may use an ungreased 10-inch springform pan.
In a 2-quart saucepan, bring the water and salt to a boil over high heat.
Remove the saucepan from the heat and set a timer for 5 minutes. Pour the polenta in the saucepan in a steady stream while constantly whisking. Return to the heat and continue to whisk. After 2 minutes, whisk in the Parmesan and cook for the remainder of the time and until the mixture is thick.
Immediately, scoop heaping 1/3 cups of mixture into the molds or pour it all into the springform pan. (Do this quickly before the mixture sets.) Refrigerate for at least 2 hours. The colder the polenta cakes become, the crispier they turn out on the grill or in the pan.
Preheat a grill to medium or heavy skillet over medium-high heat.
Dredge both sides of each polenta cake in flour.
When ready to grill or fry, unmold the polenta or if using a springform pan, cut into circles using a biscuit cutter. (Using the pan, you will get less than 8 patties from it. Save the scraps for an upcoming meal.)
Lightly oil the grill or skillet. (I can fit all 8 in a my large electric skillet.)
Brush each side of the polenta with olive oil and grill or fry until golden brown, 3 minutes on each side. Blot each side with paper towels to remove the oil.
Use the polenta cakes as a replacement for buns or bread. Create sandwiches of your choosing. You can add grilled vegetables, hamburger patty, cold cuts, bacon, tender thinly sliced steak, thinly sliced cheese, tomato slices, and more.
If you do not have any of the above molds or pan, line the bottom and sides of a similar pan with parchment paper and use that instead. Then after the mixture sets, lift the polenta out using the sides of the paper and cut into circles.
Instead of traditional gluten-free condiments, try this recipe for Balsamic Reduction. I use it as a substitute for ketchup.