Polenta is probably one of those ingredients you don’t use very much, unless you happen to be Italian. Which is a shame because it’s a wonderful and nutritious lowFODMAP starch option. This recipe is particularly lovely with roast mediterranean vegetables.
[40 mins prep + 40 mins cooking. Total = 80 mins]
350 g (2 cups) polenta
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried sage
1 tsp turmeric
1 litre (4 cups) water
salt and pepper to taste
*225g cooked is one lowFODMAP serving
In a pan, stir the herbs and spice into the water and bring to a boil.
Stir in the polenta, gradually to avoid lumps.
Once the polenta is thick turn off the heat and season to taste.
Pour the polenta into a baking tray or dish, lined with cling film.
After 30 or so minutes it should have cooled enough and be pretty solid, ready to be carefully turned out onto a chopping board.
(Preheat the oven to 200°C/400°F/Gas mark 6)
Slice the slab of polenta into 5x5 cm (2”x2”) squares and arrange on a greased baking tray.
Bake in the oven for 40 minutes ( I didn’t turn mine, but if you want them to be more like chips/fries turn them over half way through).
Remove from the oven once golden and let cool. Eat and enjoy!
This recipe is featured in my LowFODMAP, Vegan "What I Eat In A Day" video, which you can check it out below x