Egg Free Recipes

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Polenta Burger Recipe Recipe

Polenta Burger Recipe

05.19.15 by Jackie

I think I've said in previous posts that my mother-in-law recently discovered she was gluten intolerant (when she decided to become a vegetarian a year ago) . Her diet has changed drastically but we try to keep her palate happy. Here's a gluten-free dish that doesn't leave her missing bread or pasta. I pan-fried pre-cooked polenta medallions and used them as a substitute for the burger buns. I topped them with melted provolone cheese, sautéed baby spinach and soyrizo (you can replace with real meat).

I served the polenta burgers with steamed vegetables, so we had a delicious light meal that fit everyone's diet in our home. My mother-in-law has been adjusting to her new diet very well these days, although I have to admit it was so cute but kind of sad catching her smelling and "hugging" freshly-baked loaves of bread in the kitchen over the weekend.

***The photo was taken with my phone.

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Zucchini Potato Gratin (Gratin Dauphinois aux Courgettes) Recipe

Gratin dauphinois is one of the gourmet potato dishes featured in my first cookbook Haute Potato. It consists of just potatoes, cream, cheese, butter and a little salt, with fresh-cut herbs on occasion. 

This potato gratin is delicious and easy to make. Today, I prepared a version using zucchini. This is a great way to conceal a nice portion of vegetables, especially if you're trying to feed children who don't like to eat their veggies. You can easily replace it with other greens such as broccoli. It's that easy! "Le tour est joué" (That's all there is to it! in English).

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Creamy Cheese Grits with Sun-Dried Tomatoes Recipe

When I was growing up, grits weren't popular in France. I tasted grits for the first time in Tennessee while staying with an American host family during my teenage years. I had it plain with butter. For this version that I prepared for baby Aria (who's not quite a a baby anymore; she's starting pre-school this August!), I flavored the grits with sun-dried tomatoes and Gouda cheese.

Needless to say, she loved it. It's got a very pleasing texture for kids, and being the foodie-in-training that she is, she enjoyed the tomatoes and cheese. I'll be making more versions of this for her to try in the near future!

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Creamy Pesto Polenta Recipe Recipe

Creamy Pesto Polenta Recipe

10.04.12 by Jackie

In this recipe I brightened a creamy polenta dish with homemade pesto. The pesto is made with parsley, pine nuts and roasted garlic. To ensure fluffy polenta, I incorporated whipped cream. The result is spectacular, almost dessert-like.

This delicious side dish pairs wonderfully with beef steaks. I’ve also served it with a red cabbage coleslaw so the colors pop on the plate. You know the saying: you eat with your eyes first!

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Mushroom and Gorgonzola Polenta Recipe Recipe

The most common side dishes I serve at home are rice, pasta, bread and potatoes (shameless plug: don't forget to pre-order my Haute Potato cookbook on Amazon!). I think that’s probably the case in most homes. Today, I made something different for a change. I happened to reorganize my pantry early this morning and found lots of containers of corn meal, which I usually use to make corn bread, but also is the main ingredient in polenta. Polenta can serve as an excellent starch, and lends the opportunity to layer on many different flavors. In this particular version, I added morel and baby Bella mushrooms, which give an earthy flavor to the polenta, and gorgonzola for creaminess and a little zing. 

I grilled a few smoked chicken and apple sausages and Tofurky® Italian sausages to complete the meal. You could slice them and add them directly to the polenta as well. Either way, this meal was absolutely delicious!

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