Many people who are first diagnosed with celiac disease are deficient in vitamins and minerals due to malabsorption. Upon being newly diagnosed and undergoing numerous tests. It was discovered that osteopenia, or lower than normal bone density was an issue. Along with very low iron. Therefore we are always looking for recipes that are loaded with calcium and iron to maintain our health. Along with all the other vitamins and minerals that celiacs maybe deficient in.

Fortunately we do not have an issue with dairy products anymore. Ever since we have been on a strict gluten free diet but this is not the case for all celiacs, so we are lucky in that respect.

This dish has simple ingredients. It is not only very quick and easy to make, but it is also very tasty.

Ingredients:

1 litre of milk

1/3 cup butter

1 1/4 cup of fine polenta (cornmeal)

2 cups of aged cheese

3 eggs beaten

1 tsp salt

1 cup whole kernel corn

2 cups cooked spinach well drained

Method:

Heat oven to 200°C (400°F)

Grease a large casserole dish.

Lightly steam spinach and set aside to drain.

Heat milk and butter in a large pot until it just comes to a boil. Add polenta to the pot and cook for a couple of minutes until it starts to thicken. Be careful that it doesn’t thicken too much. Remove from heat and quickly beat in the eggs. Stir in the cheese, corn, spinach and salt.

Spoon the mixture into the dish and bake for about 25 a 30 minutes. Until the top is golden and the inside is set.

Serve with a salad and enjoy.