Hot, creamy polenta pairs with cold, refreshing salsa for the perfect amount of Mexican and Southern-style flavor fusion.
[Disclosure: The following post is a part of a paid promotion between The Healthy Aperture Blogger Network and McCormick & Co. Opinions expressed are my own.]
When I originally had the idea for Healthy Aperture, my main focus was just showcasing generally healthy, beautiful recipes. I wasn't really thinking about food sensitivities, intolerances, allergies... you'd think as a registered dietitian that would've been top of mind, but very honestly, that wasn't how "I" was eating, so it wasn't. Fast forward three years later (yes, Healthy Aperture turns the big 3 years old next week!), and recipes customized for various food sensitivities and allergies top the list of some of our most popular recipes... and truthfully, have taken on a whole new focus in my own family.
I don't talk a ton about Mr. ReganMillerJones, Inc. on the blog much... we're sort of private that way. But my husband found out in the last year that he has a pretty significant list of food intolerances through food sensitivity testing that he, myself and our youngest son have all had. For years, I suspected as much about him. But it wasn't until my good friend (and fellow RD food blogger) Kristina helped us get tested that we knew all the issues we were working with. If Mr. RMJInc ever decides to do a guest post (#notlikely) I'll let him tell you about all that we found out. But for today, I'll just share that one of the biggest realizations we had was finding out his intolerance to gluten.
Now, before the hate mail starts about "gluten sensitivities are in people's minds" and "he can't be diagnosed Celiac without a biopsy," please let me be clear. What we had him tested for was NOT Celiac Disease. It was a blood panel that showed immune response to certain foods. So I'm not saying he has Celiac Disease. But I am saying that he has been following a gluten-free diet now for months (along with some other food sensitivities that we've eliminated) and it has made an unbelievable world of difference for him.
Why share all of this?
Because people follow different diets for different reasons. And I know some bloggers, spokespeople, practitioners and the like, work to convince people why they "shouldn't" be following those diets. I understand their rationale. I believe in science... but I also know the personal side of making dietary changes and seeing amazing results. I truly believe that if you feel better when eating an overall balanced diet that is grounded in wholesome foods, it doesn't matter what "label" you put around it.
I also know -- as a lifelong food lover and recipe developer -- that there are sometimes you need a little "help" in the kitchen to make great tasting, quick and easy meals for people with food sensitivities. And that's where today's new campaign kicks off... with McCormick's new line of certified Gluten-Free Recipe Mixes (Taco Seasoning Mix, Chili Seasoning Mix, Brown Gravy Mix and Turkey Gravy Mix) and this amazing recipe from Healthy Aperture Blogger, Kylie Held:
"Gravy" isn't always the first word that comes to mind when you think healthy, gluten-free food. Let's be real -- gravy is traditionally a flour and fat based concotion meant to pool over your mashed potatoes or drape over your dressing (it's a southern thing y'all). But you know, we healthy, gluten-free eaters deserve a little gravy, too. Can I get an amen? Just like the world should not be without a little bit of bacon every now and again, so is the case with gravy.
The cool thing about this campaign with McCormick, though, is that we're taking all of their new Gluten-Free Recipe Mixes (which by the way are all Certified by the National Foundation for Celiac Awareness and made with herbs, spices and no MSG or artificial colors and flavors) and guilding the gluten-free lily, if you will. You'll see recipes in the next few weeks that range from chowder to lasagna to shepherd's pie, all made gluten-free with the help of McCormick and the talents of these amazing bloggers listed below. Hope you enjoy!!
Be sure to follow these talented bloggers for new recipes using McCormick's new Gluten-Free Recipe Mixes over the next several weeks:
Ari at Ari's Menu
Gretchen at Kumquat
Brianne at Cupcakes & Kale Chips
Kristina at Spabettie
Robin at Mom Foodie
Jamie at Gluten-Free Mom
Lauren at Healthy Delicious
Lori at Foxes Love Lemons
Lindsey at Cafe Johnsonia
Brittany at Eating Bird Food
Miryam at Eat Good 4 Life
Jeanette at Jeanette's Healthy Living
Jennie at Messy Baker Blog
These Gluten-Free Southern Burrito Bowls combine polnta and salsa for Mexican with a Southern twist! Tweet this
Gluten-Free Southern Burrito Bowls
- 1 (15 oz can) pinto beans, no salt added
- 1 (15 oz can) black beans, no salt added
- 1 1/4 cup cherry tomatoes, sliced in half
- 1/2 small red onion, minced
- 2 cloves garlic, minced
- 1 small lime, juiced
- 1/3 cup cilantro, roughly chopped
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup cornmeal
- 4 cups water
- 4 ounces sharp white cheddar cheese, grated
- 1/4 teaspoon salt
- 1 packet McCormick Gluten-free Gravy Mix
- 1 1/4 cup water
- 1/4 cup tomato paste
- 1 Tablespoon McCormick chili powder
- 1/2 teaspoon cumin
- Rinse and drain beans. In a large bowl, combine first 9 ingredients. Cover and refrigerate.
- In a saucepan over medium heat, make your Enchilada Turkey Gravy Sauce by whisking together Turkey Gravy Mix, water, tomato paste, chili powder and cumin. Allow to simmer for 3-4 minutes before reducing heat to low and covering.
- To make polenta, boil your water in a separate saucepan. Whisk cornmeal into boiling water. Reduce to a simmer and continue whisking for 15 minutes until thick and creamy. Stir in grated cheddar cheese.
- Divide polenta between 4 shallow bowls and top with Enchilada Turkey Gravy Sauce and salsa.
- Leftover salsa will keep in the fridge for up to a week.