A wonderfully tasty accompaniment to any Italian style meal or as a starter.
Ingredients
750ml boiling water
125g polenta (+ extra 20g for use as a coating)
2 bay leaves
1 heaped teaspoon Dijon mustard (check the label to ensure there are no unsuitable ingredients ( I use Maille Dijon)
2 large handfuls of grated parmesan cheese
Salt and pepper to season
A teaspoon of olive oil
A handful of rosemary leaves
Instructions
Put the boiling water into a medium pan and add the 125g of polenta, stirring continuously until it has thickened
Add the bay leaves and mustard
Turn the heat down low and allow it to simmer gently for 20 minutes, stirring occasionally to ensure it's not sticking to the bottom
Add most of the grated parmesan and check the seasoning, adding salt and pepper to taste and remove the bay leaves
Use the olive oil to grease a 25x20cm glass or ceramic dish and pour the cooked polenta into the dish
Once it has cooled, place the dish in the fridge and allow it to set completely which can take at least an hour
Meanwhile heat your oven to it's highest setting and put two baking trays in to heat up ( a pizza stone works well if you have one)
Take the polenta out of the fridge and turn it out onto a chopping board. Cut into 2-3cm square cubes or chunky chip-like sticks
Combine the extra 20g of uncooked polenta and a small handful of leftover parmesan and use it to coat the polenta cubes
Place the polenta cubes or sticks onto the heated baking tray and place is the hot oven for 20 minutes until they are golden brown and crispy. Note that if the baking trays were really hot there should be no need to turn them halfway through
Remove from the oven, sprinkle over the fresh rosemary leaves and and some extra grated parmesan
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-crispy-polenta-bites/