“Mouthwatering Gluten-Free Polish Brunch Medley: Smoked Kielbasa and Cheese Blintz Casserole”

Allergens

Dairy, Eggs

Ingredients

• 8 large blintzes (gluten
• free)
• 12 oz smoked kielbasa, sliced into 1/4 inch rounds
• 1 onion, diced
• 2 cloves garlic, minced
• 16 oz cream cheese, softened
• 2 cups cheddar cheese, shredded
• 1 cup whole milk
• 4 large eggs
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Gluten
• free bread crumbs (for dusting)

Instructions

1. a. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside. b. In a large skillet, cook the kielbasa slices until browned on all sides. Remove from pan and set aside. c. In the same skillet, sauté the diced onion and minced garlic until translucent. d. In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, cooked onion and garlic, milk, eggs, salt, and pepper. Mix well until all ingredients are incorporated. e. Stuff the blintzes with the cream cheese mixture and place them seam side down in the prepared baking dish. f. Top the blintz casserole with browned kielbasa slices and sprinkle with gluten free bread crumbs. g. Bake for 35 40 minutes or until the top is golden brown and bubbling. h. Remove from oven, let rest for a few minutes, then garnish with fresh parsley before serving.

Chef’s Insight

The combination of smoky kielbasa and creamy cheese blintz is a delightful twist on traditional Polish brunch fare.

Notes

Serve with a side of tangy sauerkraut for an authentic Polish touch.