MOCK POLENTA
1 Quart GF/CF chicken broth (made from scratch is best)
1 T Tolerated butter substitute or oil
1 1/2 cups Rice and Shine (uncooked, cracked brown rice cereal)
GF/CF cheese slices (optional)
Bring chicken broth and butter substitute to a boil. Add Rice and Shine slowly, stirring constantly. Reduce heat and continue stirring until the mixture is very thick. Spoon into a small baking dish (approximately 8 1/2" x 8 1/2") and let cool. Place in refrigerator covered for at least four hours. Bake for 30 - 40 minutes at 350 degrees before serving. Can be served hot or cold. Mock polenta will be firm, cut into squares.
Optional: Top with GF/CF cheese substitute before baking.
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