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Herby Roast Polenta Slices

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] Serves 5*


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


  1. In a pan, stir the herbs and spice into the water and bring to a boil.

  2. Stir in the polenta, gradually to avoid lumps.

  3. Once the polenta is thick turn off the heat and season to taste.

  4. Pour the polenta into a baking tray or dish, lined with cling film.

  5. After 30 or so minutes it should have cooled enough and be pretty solid, ready to be carefully turned out onto a chopping board.

  6. (Preheat the oven to 200°C/400°F/Gas mark 6)

  7. Slice the slab of polenta into 5x5 cm (2”x2”) squares and arrange on a greased baking tray.

  8. 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).

  9. 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

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