Polenta is an easy to prepare, low FODMAP option that is a great alternative to potato or rice. Here is an easy recipe that can be prepared ahead of time that is great as a snack, part of a main meal or as part of an entertaining spread.
(Makes 4 x 135g serves - 6 bites per serve)
- 1 cup (151g) polenta
- 1/2 cup (47g) grated hard cheese e.g. Pecorino
- 1 tbsp (4g) fresh rosemary, chopped finely
- Olive oil spray
*For best results start this process the day before you intend to eat the polenta bites.
- Lightly grease and line a 20 cm x 20 cm baking tray.
- Cook polenta according to packet instructions (use water or low FODMAP stock in recommended quantity).
- When polenta has reached a smooth and thick consistency, add the cheese and herbs and stir to combine. Remove from heat then instantly pour into prepared tray. Gently tap and smooth surface with a spatula to flatten. Cover the surface with either plastic wrap or a sheet of baking paper and allow to completely cool and set (~ 4 hours in the fridge, but it is best left overnight).
- When set, invert polenta onto a chopping board and cut into desired shape (bite sized triangles or rectangles work well).
- Preheat oven to 240oC. Line a flat baking tray with non-stick paper and spray with olive oil. Place bites on the tray ensuring they are separated and spay with olive oil. Roast for 20 minutes or until golden.
- Serve hot with some extra grated cheese and herbs scattered over the top.
- Other herbs besides rosemary can be used e.g. thyme, chives, basil, oregano or parsley. If you are using dried herbs use half the amount of the fresh.
- Alternative cheeses can be used like, cheddar or Swiss.
- Instant polenta has not been checked and ingredients can vary. We recommend that you use regular cornmeal polenta.