A Gluten Free and Dairy Free Guide to PCOS
Discover how to manage PCOS with a gluten and dairy free diet. Learn practical tips, meal ideas, and science-backed strategies for better hormone balance.
1 cup whole milk
Kosher salt
1 cup cornmeal (1/2 cup medium grind, 1/2 cup fine grind)
3 tablespoons butter
1 tablespoon extra-virgin olive oil
1 cup shredded sharp white Cheddar
Freshly ground black pepper
Assorted finely chopped fresh herbs, such as thyme and rosemary, for topping
Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time. Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper. Serve immediately in mini cups, topped with chopped herbs
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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