Tea with gluten-free sweet polenta cheesecake

Ingredients for 6

Polenta	1 cup ---  200 ml
Eggs	4 medium
Sugar	4 tbsp
Milk	1 cup     200 ml
Cottage cheese	300g
Cinnamon	1 tsp
Butter	7 g
Water	200ml

tsp : teaspoon

tbsp: table spoon

Method

·      Cook the polenta in water and milk stir it continuously  (takes about 7

 minutes)

·      Add the butter to the warm cooked polenta

·      Preheat the oven to 180 ^oC

·      Beat the eggs with sugar to get white

·      Stir the cottage cheese in well

·      Add the polenta and make a nice batter

·      Spice it with cinnamon

·      Butter a pie dish and transfer the batter

·      Place it into the preheated oven

It will be ready around 35- 40 minutes.

Best serve it with fresh fruits.

Corn cheesecake

Corn cheesecake is a gluten–free dish  containing corn meal and polenta. 

Puliszka,  its common name, is a traditional and very healthy dish for the local Szekely folks. Corn has great detoxification effect and helps  in the healthy function of liver. 

Lenke who lives in Zetevaralja has taught me the traditional method of making puliszka.

They boil the water in a special dish used for this food only on the stove.

Add pinch of salt and the mixture of the corn meal and polenta to the boiling water. The ratio of the water and the corn mixture is 2:1.

Stir it continuously scraping the corn from the side of the dish.

The cooking time is approximately 15-20 minutes.

When it is cooked  transfer it into a buttered pie dish. Cut feta cheese on the top and place it into the 190 ⁰C preheated oven for 5 minutes. Serve it with  Greek yogurt on the top.

Polenta, Gluten-Free “Pizza”

Ms H 

It is a delicious, easy to make, summer dish. I can recommend it for family or friends gathering. If you have someone on gluten-free diet in your party it is an excellent choice for everybody. This recipe does not contain any processed ingredient.

Ingredients:

Cooked polenta	200ml
Green pepper	2 sliced
Chilli pepper	1 sliced
Chopped tomato	4 medium
Sliced tomato	2 medium
Grated cheese	100 g
Eggs	2
Olives	10
Butter	1 tbsp
Salt	Up to your taste
Black pepper	Up to your taste
Fresh basil	Few fresh leaves
Garlic	3 cloves crushed
Red onion	1 chopped

Method:

·      Turn the oven on to 190⁰C

·      Cooking the polenta base:

Cook the polenta in 400ml slightly salted water, stir it continuously, avoid the formation of the lumps. It takes about 10 minutes.  When it is ready blend the eggs in.

Butter a (25cm x 20cm) baking tray, transfer the polenta into it and place it into the preheated oven for 10 minutes.

·      Making the tomato juice:

Place 1 tsp butter, garlic and onion into a pan and stir it continuously. Add 1 sliced green pepper and the chopped tomatoes. Season it and cook it for 10 minutes. Place the sauce into the liquidizer.

·      Pour the tomato juice on the polenta base, decorate with the remaining ingredients except the basil.

·      Bake it for 20 minutes.

·      Before serving sprinkle the fresh basil leaves on the top.