start – Page 2 – Gluten Intolerance Group of Northeast Ohio

Polenta Soup – 4 servings
adaptation by Chef Mariann

6 cups of your favorite stock
I used ham stock (stock recipe posted at site)
1/2 cup ground cornmeal
1 can chickpeas
1/2 cup Pecorino Romano cheese, grated
1 head of escarole well rinsed and chopped to bite size pieces
(you can sub other favorite greens like kale or spinach)
salt and pepper to taste

In a soup pot or dutch oven, over medium heat, bring the stock to a simmer.

Sprinkle the cornmeal into the hot stock whisking to combine so that the cornmeal does not clump.

Reduce heat to low and simmer for 15 minutes.

Add the chickpeas to the pot and gently whisk the cheese into the pot.

Add the greens to the pot (or place the greens in your serving bowl and serve hot soup over the raw greens to allow them to lightly wilt)

Simmer an additional 10 minutes to heat everything through.

Serve with your favorite g-f crackers or bread.

This recipe has been adapted from Edible Cleveland Magazine
original recipe and food styling by Melissa McClelland
Winter 2016

Crab Cakes Gluten-Free

Adapted from the Old Bay Seasoning Recipe

2 slices of bread or about 1/3 cup of Kinnikinnick Panko Breadcrumbs

2 T mayo or 1 T creamy horseradish and 1 T mayo

1 T Old Bay Seasoning

2 t parsley flakes or chopped fresh parsley is better

2 t prepared mustard or a wholegrain or spicy mustard

1 egg beaten

1 tiny shake of cayenne pepper

1 pound real crab meat NOT KRAB. I buy this in a can in the dairy/ cheese section of Heinen’s. Some fish departments at other stores may also have this. Don’t buy the small cheap crab meat it’s too shredded and it’s better for dips.

In a bowl mix together the mayo mixture, Old Bay, parsley, mustard, and egg. Either break up bread into fine dry breadcrumbs or measure the Panko crumbs and add to the same bowl. Take a look at your crab meat and make sure there are no small pieces of shell and stir in crab meat. Make sure the mixture seems moist and will hold together. Shape into patties and pan fry in a little butter or oil or a combination of both. Let them really brown on one said before turning. I like a cast iron skillet.