Baked polenta is an easy gluten-free recipe that works great as a side with dinner. Plus, I really enjoy it for lunch… Especially since it’s so quick & easy to prepare.
If you have ever had grits – especially Southern-style grits with butter, syrup and bacon – you might recognize a similarity to traditional Italian polenta.
They are both made from ground, dried corn. In fact, some would say they are interchangeable, although polenta is usually a coarser grind than grits and the type of corn used is “flint” corn, making a firmer texture after cooking. If you can’t find polenta where you shop, you can substitute grits in a pinch. Some stores also have cooked polenta in a tube in the dairy or meat case.
Baked polenta fits into a 30 minute meal easily, even if I want to add some of the optional toppings like sautéed onion or mushrooms.
There are many easy ways to cook a pork roast.
One of the most basic is also quite easy… and a perennial favorite of mine… a pot roast!
It takes just a few minutes to get it started, then it cooks on its own for a couple of hours.
I think that a pot roast must be one of the original one-pot meals… Paleo in the extreme!
I love peaches. I was born in Fredericksburg, Texas…
… Smack-dab in the middle of the Texas Hill Country’s many peach orchards!
And, I think peaches are so good that I wondered what they might taste like in a salsa.
So, I decided to whip up a batch to find out.
These easy gluten-free muffins are quick to make and have for breakfast or snacks without a lot of fuss and bother, and, to make it even better, they taste great.
The other day I baked some of these for an easy breakfast and enjoyed two of them right away. Then I unexpectedly found I had to take a family member to the doctor immediately.
That trip took a lot longer than I expected. About half-way through waiting for our turn to see a doctor, I realized I should have taken a couple of these muffins with me. They would have packed easily into my purse and they would have made a terrific snack!