Polenta is a staple for a lot of celiacs, so I thought I'd post a good recipe for polenta you can cut and saute.

6 C water (or broth, or a blend)
1 3/4 C fine ground corn meal
salt

Bring salted water to boil. Slowly whisk in corn meal. Lower to medium-low. Stir until mixture is thick and pasty. Transfer to pan and cool thoroughly. When cool, slice and use as you want. I like to saute the pieces and serve with veggies on top. Giada DeLaurentis on Every Day Italian deep fries it and uses it to replace french fries (which is good, since commerical frozen fries usually have wheat on them).