Today we prepare cereal polenta with Gruyere, a simple dish that warms the stomach and heart, especially in the cold months.

This polenta is not the classic one made with only corn flour, but there are as many as 5 different types of gluten-free flours.

I bought this flour mix at the supermarket and then followed the cooking instructions on the package to make it.

Before I start explaining the recipe, I’ll leave you some selected recipes for you below:

Ingredients

Let’s see how to make the recipe

Tools

Take a pot and pour water inside, as soon as it boils, add the 5-cereal flours.
Cook the 5-cereal polenta for about 10 minutes without tiring of stirring and mixing it, otherwise lumps will form.
Once ready, let it cool and place it on a cutting board or pastry board, then cut it into strips.
Grease a baking dish and sprinkle with breadcrumbs, now lay the polenta slices on top and start filling.
Lay the Gruyere slices, sprinkle with Parmesan, and drizzle with a little olive oil.
Cover with more polenta slices, and repeat the same procedure with the cheeses.
Everything in a fan oven for 15 minutes at 356 degrees Fahrenheit and then enjoyyyyy
Lay the Gruyere slices, sprinkle with Parmesan, and drizzle with a little olive oil.
Cover with more polenta slices, and repeat the same procedure with the cheeses.
Now take the hard-boiled eggs that you have previously cooked and cut them into pieces to distribute over the surface. Another sprinkle of breadcrumbs, a drizzle of oil, and put it in to bake.
Bake in a fan oven for 15 minutes at 356 degrees Fahrenheit and then enjoyyyyy

Will you remake this recipe for cereal polenta with Gruyere?
I’ll leave you some info on one of these wonderful flours.
AMARANTH for its high fiber content ensures better intestinal transit, promoting the digestive process. Compared to other cereals, it contains a lot of lysine, important for the formation of proteins. Finally, we must not underestimate the mineral content, especially iron and calcium.

The information on the beneficial properties of foods, which I often like to leave you, represents general indications and in no way a medical opinion. Therefore, for any accurate info, it is always good to rely on and consult a nutrition professional/doctor.