Salsa has been a staple in my kitchen for a long time.
After all, I grew up in South Texas where salsa appears almost everywhere.
My favorite, though, has always been pico de gallo, also called salsa fresca or “fresh salsa.”
Gluten-free corned beef hash is an easy 30 minute meal. The cabbage and other vegetables add variety and nutrition and make a complete meal in a skillet.
It’s an ideal dinner recipe to cook on a busy weeknight that will have your family coming back for more.
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.