Gluten free Cheesy Polenta with Squash and Herbs

This gluten free polenta recipe allows you to enjoy creamy and cheesy polenta without any of the guilt! Served with squash, corn and fresh herbs, this dish is easy, fresh, tasty and full of flavor.

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INGREDIENTS

Step-by-step instructions!

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Bring 1 quart of water and 1 teaspoon of salt to boil in a large saucepan or small Dutch oven over medium-high heat. Reduce heat to medium-low and whisk in polenta.

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Cut the squash into thin rounds about 1/4 inch thick. Then cut the corn kernels off the cob. I like to hold the ear of corn vertically in a large bowl and then run my knife down the sides.

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Add corn, crushed red pepper, and garlic; sauté lightly to cook. Stir in basil and a sprinkling of salt and pepper to taste.

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Stir in about 1 oz goat cheese into the polenta right before you serve it. To serve: Pour 1 ladle-full of polenta into a plate, top with a portion of the squash mixture.

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Polenta can be made ahead of time and reheated, simply add 1/4-1/2 cup of water, cover, and reheat in the microwave or on a low heat.

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