Going gluten free sometimes producing challenges in the lunchtime department. If I were to play food word association (always a fun game) and said "lunch," I think most people would reply, "sandwich."

Sure, you can wrap ingredients in lettuce like my crab salad, or you can stuff things in fruit like my pineapple shrimp salad, but sometimes I want something with a little more substance. Enter polenta.

Frieda's has a line of organic, gluten free, fat free, pre-cooked polenta where all you need to do is slice, heat and serve. They crisp up nicely and made a nice holder for whatever ingredients float your boat.

My gluten free sandwich fillings included grilled chicken, caramelized onions and sautéed mushrooms. It was a little easier to eat open faced, but you can also stuff with a proper top and bottom. Welcome back sandwiches, to my lunchtime rotation.

Chicken and Mushroom Polenta Sandwiches {Gluten Free}

Serves 2

Ingredients

• Pre-Cooked Polenta (I like Frieda's green chile and cilantro)
• 1/2 pound cooked chicken, cut into 4 pieces
• 1 onion - sliced lengthwise from core
• 8 ounces sliced mushrooms
• 2 tablespoons coconut oil
• Salt and pepper to taste

Instructions

1. Place 1 tablespoon of oil in a large sauté pan over medium heat. Once hot, add the onion slices, stirring once and then letting rest. After 10 minutes, season with salt and stir. Adjust heat if necessary and continue to slowly cook for another 20-30 minutes, being mindful not to burn. Caramelization should begin, but if the pan and onions get too brown, deglaze by adding a little water or balsamic vinegar and give it a good stir. The liquid will evaporate after a few minutes. Once the onions have broken down and turned a deep brown, take off the heat.
2. In a medium sauté pan, place 1-1/2 teaspoons of coconut oil and add sliced mushrooms. Stir and season with salt and pepper. Cook over medium heat until mushrooms soften and cook through, 15-20 minutes. Chicken can be added to the same pan to reheat if necessary.
3. Meanwhile, take 4 slices of polenta and add to a hot pan with the remaining 1-1/2 teaspoons of coconut oil. Allow polenta to brown on each side, approximately 5 minutes per side. Once cooked, place 2 slices of polenta on each plate and top with chicken, mushrooms and caramelized onions.

Frieda's Produce provided me with the polenta for recipe testing. All opinions are always my own.