Low FODMAP Basil Pesto Polenta Bites
These golden, crispy-edged polenta rounds topped with vibrant basil pesto are the kind of appetizer that disappears from the plate before you've even finished plating them. The polenta is cooked low and slow until it pulls away from the pan, then chilled until firm so it can be stamped into neat rounds and pan-fried to a satisfying crunch — no oven required. The pesto skips the traditional garlic cloves in favor of garlic-infused olive oil, which delivers all that savory, aromatic depth without the fructans that make classic pesto a problem for sensitive digestive systems. Walnuts stand in beautifully for pine nuts, and at roughly two-thirds of a tablespoon per serving, they stay well within a gut-friendly portion. A squeeze of fresh lemon juice keeps the pesto bright, and a finishing shower of shaved Parmesan ties everything together. This recipe makes 6 servings, so it's ideal for a dinner party starter or a weekend snack spread where everyone at the table can eat freely without a second thought.
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- ¾ tsp salt
- ¾ cup coarse-ground polenta (not instant)
- 2 tbsp unsalted butter
- ¼ cup parmesan cheese, finely grated, plus more for serving
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup walnut halves
- 3 tbsp parmesan cheese, finely grated
- 3 tbsp garlic-infused olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For pan-frying
- 1 tbsp olive oil, for pan-frying
For serving
- parmesan cheese, shaved, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Lightly oil an 8×8-inch baking dish. Bring 3 cups of water and 3/4 tsp salt to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and pour in the polenta in a slow, steady stream, whisking constantly to prevent lumps.
- 2
Switch to a wooden spoon or heatproof spatula and cook the polenta, stirring frequently, until it pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15–18 minutes. Remove from the heat and stir in the butter and 1/4 cup grated Parmesan until fully melted and combined.
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