Fructose Free Balsamic Maple Corn Polenta
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Learn more →Ingredients
4 servings
For the polenta
- 4 cups water
- 1 tsp kosher salt
- 1 cup stone-ground cornmeal (polenta-style coarse grind)
- 2 tbsp butter
- ½ cup parmesan cheese, finely grated
- ¼ tsp black pepper
For the balsamic maple glaze
- ¼ cup balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 1 tablespoon per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 3 tbsp pure maple syrup
For serving
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Bring 4 cups of water and the salt to a boil in a medium saucepan over high heat.
- 2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the boiling water in a slow, steady stream to prevent lumps from forming.
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