SS&GF: Simply Sugar and Gluten Free

Ingredients

• 1 tablespoon good quality extra virgin olive oil
• 1/2 of a large onion, sliced thinly
• 3 cloves of garlic, grated on a microplane
• 28 ounces of whole tomatoes in the juice
• 5 to 6 cups of zucchini, quartered and cut into 1 inch pieces
• 2 cups cooked chickpeas (canned will work, too)
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon whole Greek oregano
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon fresh ground black pepper, or to taste

Instructions

1. Heat olive oil in a 6 quart cast-iron enameled dutch oven over medium low heat. Add onion and saute until soft, 5 – 8 minutes. Add garlic and saute for another minute. Add tomatoes with juice. Use your wooden spoon to break up the tomatoes into small pieces. Add zucchini, chickpeas, basil, parsley, oregano, salt, and pepper. Bring to a low boil then reduce to a simmer. Allow to simmer for 30 minutes, uncovered, or until zucchini is still slightly firm.
2. Serve over oven-baked polenta, or if you prefer, with crusty bread.

Ingredients

• 3/4 cup stone ground cornmeal
• 1 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 cups filtered water
• 1/4 cup 1% milk or more water for dairy-free
• 1 tablespoon unsalted butter (optional)
• additional filtered water if necessary

Instructions

1. Preheat oven to 425 degrees F.
2. Put cornmeal, salt, and pepper into a 2 – 3 quart casserole dish. Add filtered water and whisk together. Cover with lid or aluminum foil. Bake for 15 minutes, remove from oven and carefully whisk again. Return to oven and bake for another 15 minutes.
3. Remove your so-simple-to-make polenta from the oven, stir in milk and butter. Add additional filtered water to reach desired consistency. (I usually add 1/2 to 3/4 cup.)