Low FODMAP Balsamic Maple Corn Polenta

Total time35 min

Prep time5 min

Cook time30 min

4.8

(28)

Creamy, golden, and finished with a glossy sweet-tangy drizzle, this polenta is the kind of comfort food that feels far fancier than the effort involved. Stone-ground cornmeal is naturally gut-friendly, and the glaze leans on pure maple syrup kept well within safe thresholds per serving — so you get that rich, caramelized depth without any digestive stress. Butter and finely grated Parmesan get stirred in right at the end, transforming the porridge into something silky and deeply savory. The balsamic maple glaze is a two-ingredient wonder: it reduces down in under ten minutes into something that tastes like it came from a restaurant kitchen. A slow, steady pour of cornmeal into boiling water and consistent stirring are the only real techniques you need to nail here — no special equipment, no complicated steps. Fresh thyme scattered on top adds a herby brightness that ties the whole bowl together beautifully. Serves four, and honestly, everyone at the table is going to want seconds.

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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 note
A serving of up to about 1 tablespoon of balsamic vinegar is low in FODMAPs. This recipe contains only about 1 tablespoon per serving, making it likely Low FODMAP. 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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