Herbed Polenta Fries | Gluten-free

As I learned more about autoimmune conditions, gut health, and the thyroid, diet became increasingly important.

I have always been very interested in food and nutrition, but it has still taken time to find what suits me best and what supports, for example, my thyroid the most. As a young person, I ate vegetarian, but when all the symptoms slowly crept up on me and eventually escalated (gut infection, underactive thyroid, hormonal imbalances, etc.), I understood that I had to make bigger changes.

One of the most important cornerstones has been diet, which is why I went from vegetarian to a higher protein diet. I removed lactose, sugar, and gluten.

I have now eaten gluten-free for 13 years, and I might dare to say that eliminating gluten is the step (of all) that has had the most effect. But you must remove gluten completely for a long period to see an effect. A little gluten here and there keeps the inflammation going.

Here is my recipe for Herby Polenta Sticks.
Enjoy ♡

INGREDIENTS

3 dl polenta
8 dl water
1 dl grated parmesan
1 dl grated mozzarella cheese
1 organic bouillon cube
Turmeric, paprika powder, cayenne pepper, black pepper
Rosemary and thyme
A little olive oil

INSTRUCTIONS:

The only polenta I have ever used is the pre-cooked type (there seem to be different options available). I choose the brand that offers gluten-free and organic polenta.

Briefly cook the polenta in water and bouillon. I boil the water in the kettle. I experiment to find the right amount of water in relation to the polenta. Here, 8 dl of water to 3 dl of polenta worked well! Stir constantly; you want to remove any lumps. Add the spices and herbs. Does it taste good? Add the cheese and stir.

Line a baking sheet with parchment paper and spread out the thick porridge to form a thick layer of polenta. Refrigerate for 1-2 hours.

Remove the sheet from the fridge and cut the now firmer polenta into strips. Think slightly wider strips than fries.

The oven is already at 200 degrees Celsius. Place the baking sheet in the oven and ensure the polenta sticks get a nice color. You might need to use the grill function.

Just today, I served the polenta with a hearty vegetable stew made with crushed tomatoes. I find polenta to be very much comfort food. Polenta is made from corn. When you go from gluten to gluten-free, it's easy to get stuck in the rice and corn rut. Don't do that!
Vary your diet, use lots of different flours (amaranth, sorghum, millet, chickpea flour, buckwheat) to get a broad nutritional base. You will also find that some flours don't work for you, like gluten-free oats for me.

I use spices (e.g., turmeric) and herbs (e.g., rosemary) in all dishes. It's so much more than just flavoring – herbs and spices help us against bacteria and viruses and are packed with nutrients. So, in this recipe, I have extra turmeric and black pepper. And rosemary and thyme!

What do you think?