Polenta is a really versatile, low FODMAP option. You can use it a bit like mashed potato, cook it up to stage 4 of this recipe then serve hot with grilled fish or roast vegetables. However, I love it crispy and so do the rest of my family so this dish is always a winner. I’ll serve it as an accompaniment to anything vaguely Italian. It’s nice cold for lunch the next day if there are any leftovers. Jamie’s Italian used to do a lovely deep fried version of this dish which they call Polenta Chips but I don’t think it’s necessary to deep fry, you get as good a result from a really hot oven, but with a lot less added fat. My version uses mustard, bay leaves and parmesan to flavour the polenta instead of using stock as most ready made stocks are not low FODMAP and therefore unsuitable.
For more side dish inspiration, have a look through my low FODMAP side dish recipes.
- 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
- 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
Hi Louisa,
Did you dip the cubes in the polenta/Parmesan crumb or just scatter it over the top?
Thanks,
Julia
Hi Julia, I think either would be fine, dip them in if they are sticky enough and if not sprinkle over the top.