In Friday’s News 4 Tucson Cooks, Chef Mary Steiger from the Gourmet Girls made gluten-free “Torta de Polenta”.
6 Cups chicken stock
1 ¼ Cup butter
2 Cups polenta
3 Cloves garlic, minced
5 oz. roasted red peppers, diced
½ Cup shredded mozzarella
½ Cup shredded parmesan
½ Cup shredded gruyere
2 Tablespoons finely chopped fresh sage
Salt and pepper to taste
Lightly oil 8 inch round cake pan
bring stock and butter to a boil in large saucepan over high heat. Whisk in polenta in steady stream, reduce heat to medium.
Simmer and stir constantly until polenta has thickened, about 20-30 minutes.
Be careful while stirring, polenta can pop.
Stir in garlic, roasted pepper, cheeses and sage. Cook and stir five minutes. Season with salt and pepper, pour into cake pan.
Chill in refrigerator one hour until firm.
Preheat oven to 400. Line baking sheet with aluminum foil and lightly oil. Unmold polenta onto cutting board and cut into 8 wedges. Arrange on baking sheet and bake until edges begin to brown and polenta is hot in center about 10-15 minutes.
Restaurant website link: http://www.gourmetgirlsglutenfree.com/