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.
1 cup polenta
½ cup grated hard cheese e.g. Pecorino
1 1⅓ tbsp fresh rosemary, chopped finely
Olive oil spray
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 240°C/464°F. 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.
|Nutrition Information (per serve)
|675 Kj / 161 cal