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In a thick-bottomed pot, bring water, milk, salt, bay leaf and oil to a boil. Remove bay leaf.
Add cornmeal in a fine stream, whisking constantly. Add cheese.
Cook over very low heat for 10 to 15 minutes, stirring constantly in a figure-8 pattern with a wooden spoon and scraping the bottom. Polenta is cooked when it draws away from the sides of the pot.
Spread polenta in a buttered dish. When polenta is no longer hot but just warm, cover with plastic wrap and refrigerate for at least one hour or until cold and firm.
Cut with a knife or pastry cutter.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.