News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Polenta Bites

Hello sunshine! Spring is here and in Melbourne it’s time to party. If you need inspiration for gluten free snacks to serve at your gathering, try these golden gluten free polenta bites.  I love polenta, it is so versatile and delicious when served this way especially if you have quite a few mouths to feed! The polenta base can be made in advance, then cut to size and served on the day with your favourite topping.

200g yellow polenta
1 litre stock (vegetable or chicken)
75g parmesan, finely grated
5 sprigs fresh thyme, leaves only
Pinch salt

Bring stock to the boil in a large heavy-based saucepan. Add polenta in a steady stream, stirring constantly until mixture returns to the boil.  Cook over low heat, stirring regularly, for 20 minutes, or until mixture is thick. Remove from heat and stir through grated parmesan and fresh thyme. Taste and add salt if required, season with black pepper. Pour into a 30cm x 20cm slice tray, lined with baking paper. Smooth the top and cover with plastic wrap. Allow to cool slightly then refrigerate till firm. Cut into 2cm x 5cm pieces to make 60 bites!

Options: Shallow fry polenta in vegetable oil to make polenta chips, dusted with sea salt and fresh thyme leaves. BBQ polenta and top with marinated vegetables, or some feta softened with lemon juice and finished with black olives. Roast polenta, as recipe below.

Polenta bites with roasted haloumi and prosciutto
180g haloumi
12 slices prosciutto
Makes 24 bites: Heat oven to 180℃. Slice haloumi in half lengthways, then working down the length, cut 12 pieces from each half.  Depending on how long your strips of prosciutto are, cut into two or three pieces widthways. Place haloumi on polenta and wrap in prosciutto. Place on oven tray lined with baking paper and roast for 10 minutes until prosciutto is crisp. Serve scattered with some fresh thyme leaves. Polenta bites can also be made without prosciutto if preferred. Simply top the polenta with a slice of haloumi and roast. Serve with small strips of marinated capsicum.

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