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. I love having more options for low FODMAP foods instead of my usual.
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? Check out this easy to make recipe for polenta fries that I made with the leftover polenta. Am I the only one that is just learning about this delicious bowl of yumminess.
Polenta & Vegetable Ingredients.
Vegetables Ready to be Roasted.
Polenta Being Cooked on Stovetop.
Polenta Ready to Serve.
Polenta with Roasted Tomatoes & Zucchini
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Polenta makes for a great naturally gluten-free option!
Ingredients
Instructions
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.
Keywords: polenta recipe, fodmap polenta recipe, fodmap safe polenta