Gluten-free meals can be oh so simple to prepare. Kim McCosker, author of the “4 Ingredients Gluten-Free” cookbook, shares delicious recipes for pork with parmesan polenta and baked ricotta with blueberry sauce.
Recipe: Pork with parmesan polenta (on this page) Recipe: Baked ricotta with blueberry sauce (on this page)Preheat the oven to 375 degrees F. Preheat a skillet. Put the pork chops in the skillet, season with sea salt, and cook for 2 to 3 minutes (depending on thickness) before turning. Cook for 2 to 3 minutes on the second side, or until the juices run clear. Transfer to a rimmed baking sheet and bake for 5 minutes.
Meanwhile, in a saucepan, bring 3 cups of the stock to a boil. Add the polenta. It should not thicken too much but should be very creamy (add more stock if necessary). Add the parmesan and season with sea salt and pepper to taste.
Spoon the polenta onto 2 plates and place 2 chops on top of it. Pour any juices from the baking sheet on top.
Note: If the chops are quite large, this may make 3 or 4 servings.
Serves 2.
Preheat the oven to 350 degrees F. Line a 9-inch round cake pan with parchment paper. With an electric mixer, beat the egg whites until stiff peaks form. In a bowl, stir together 4 tablespoons of the honey and all the ricotta. Fold in the egg whites. Spread the mixture in the pan and bake for 40 minutes, or until it rises and is golden. Meanwhile, gently heat the berries in a small saucepan until softened. Stir in the remaining 2 tablespoons of honey and simmer for 20 minutes. Serve the blueberry sauce over the ricotta pie wedges.
Serves 4.
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