THE GLUTEN-FREE GANG
 
 
EASY BAKED POLENTA

Sandy Robbins, The Columbus Dispatch 

1 cup corn meal
1 cup COLD water
1 teaspoon salt
1 egg

bulletMix corn meal and cold water in a greased casserole.
bulletAdd 2 cups boiling water and stir.
bulletBake for 20 minutes in 350-degree oven.
bulletIn a small bowl, beat 1 egg.  Add a small amount of cornmeal mixture to the beaten egg so that the egg doesn’t cook.  Add the egg mixture to the casserole and stir well.
bulletReturn to the oven for another 20 minutes.

 

 

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