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Polenta with Roasted Tomatoes & Zucchini

I am going to be 100% honest when I say I had no idea what polenta really was until recently.  It always resembled a big bowl of grits to me but it’s actually corn.  It’s a low carbohydrate food rich in Vitamin A and C which is the perfect vessel to add a protein and vegetables to make a complete meal.

After learning these fun facts, I decided to venture out from rice and quinoa and try making polenta on my own.  I was pleasantly surprised by how easy it was to make but I did notice it needs a heavy amount of seasoning.  Also if you don’t eat this right away it turns hard fast which is the perfect transition to polenta fries!

Are you a fan of polenta? Am I the only one that is just learning about this delicious bowl of yumminess.

Polenta & Vegetable Ingredients.

Polenta & Vegetable Ingredients.

Vegetables Ready to be Roasted.

Vegetables Ready to be Roasted.

Polenta Being Cooked on Stovetop.

Polenta Being Cooked on Stovetop.

Polenta Ready to Serve.

Polenta Ready to Serve.


Polenta with Roasted Tomatoes & Zucchini

Print Recipe
Serves: 2


  • 1 Pint Grape Tomatoes
  • 1 Large Zucchini, roughly chopped
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Dried Thyme
  • Sea Salt & Pepper
  • 1 Cup Polenta
  • 4 Cups Water
  • 1 Teaspoon Salt
  • 2 Tablespoons of Butter



Vegetable Directions


Preheat oven to 375 degrees.


In a large mixing bowl, combine the vegetables, olive oil, thyme, salt & pepper.


On a lined baking sheet, spread the vegetables evenly and bake for 20-25 minutes or until the tomatoes begin to burst.


Polenta Directions


In a medium saucepan on high heat, bring the water to a boil and add in the salt.


Slowly stir in the polenta and reduce heat to low, continuing to whisk until thickened.


Cover the saucepan and every 10 minutes stir for a total of 35-40 minutes.


Add the butter and stir until melted. Serve immediately with roasted vegetables on top.


Adapted by:

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