Simply . . . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes For Good Food Fast - Plot & Excerpts
. . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast Polenta Potpies 1 tablespoon cornstarch 3 cups gluten-free chicken stock 2 teaspoons olive oil 2 carrots, chopped Kosher or fine sea salt Freshly ground black pepper 1 cup cream or coconut milk 3 cups chopped cooked chicken 1 cup frozen baby onions 1 tablespoon minced fresh rosemary 1 cup frozen peas ¾ cup instant polenta 1 cup grated cheese (I prefer Gruyère) (optional if making dairy-free) Mix the cornstarch with ¼ cup of the chicken stock and set aside.In a large skillet or Dutch oven, warm the olive oil over medium-high heat and then add the chopped carrots. Season with salt and pepper and cook until the carrots just start to caramelize, about 5 minutes. Add 1 ¾ cups of the chicken stock, 1/2 cup of the cream or coconut milk, chopped chicken, frozen onions, and minced rosemary and bring to a simmer. (You can also add any leftover cooked veggies you may have on hand; butternut squash or potatoes are particularly good.) Let simmer about 15 minutes.
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