Low FODMAP Creamy Balsamic Maple Polenta

Total time40 min

Prep time10 min

Cook time30 min

Low FODMAP Creamy Balsamic Maple Polenta

Polenta done right is one of the most satisfying things you can put in a bowl — slow-cooked until it's thick, creamy, and almost silky, then finished with butter and finely grated Parmesan for that rich, savory depth. What makes this version really special is the balsamic maple glaze: balsamic vinegar and pure maple syrup simmer down into something glossy and complex, with just enough sweetness to balance the tang. A drizzle of garlic-infused olive oil keeps all that bold garlic flavor in the mix without the fructans that come with using actual garlic cloves — a smart swap that makes a real difference. The scallion greens scattered on top add a fresh, mild bite, and since only the green tops are used, they stay well within safe thresholds. Each bowl gets a generous pour of that sticky glaze over the creamy base, and the contrast is genuinely stunning. This makes four satisfying servings and comes together with pantry staples and about 35 minutes of mostly hands-off cooking. It works beautifully as a cozy weeknight dinner or an impressive side when you want something a little elevated.

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Ingredients

4 servings

For the polenta

4 cups water
1 cup chicken broth
Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth Gourmend Deliciously Digestible Organic Chicken Bone Broth, 16.9 fl oz
Fond Chicken Bone Broth, 14 fl oz
See all
1 tsp kosher salt
1 cup coarse-ground polenta (not instant)
2 tbsp unsalted butter
½ cup parmesan cheese, finely grated
¼ tsp black pepper

For the balsamic maple glaze

⅓ cup balsamic vinegar
3 tbsp pure maple syrup
1 tsp garlic-infused olive oil
1 pinch red pepper flakes (optional)

For serving

3 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.

Instructions

1
Combine the water, chicken broth, and salt in a medium saucepan and bring to a boil over high heat.
2
Reduce the heat to medium-low. While whisking constantly, pour the polenta into the liquid in a slow, steady stream. Continue whisking for 2 minutes until no lumps remain, then switch to a wooden spoon.

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