Low FODMAP Dijon-Thyme Corn Polenta
Creamy, golden, and deeply savory, this polenta is comfort food that actually plays by the rules for sensitive digestive systems. Cornmeal is a naturally gut-friendly grain, and every ingredient here — from the chicken broth base to the Parmesan and fresh thyme — is chosen with low-FODMAP cooking in mind, so there's no need to swap or second-guess anything on the list. The real magic happens when the Dijon mustard and thyme get stirred in off the heat alongside butter and finely grated Parmesan, turning a simple porridge into something that tastes genuinely restaurant-worthy. Cooking the polenta low and slow for about 20 minutes is the key step — it gives the coarse-ground cornmeal time to fully hydrate and develop that thick, glossy texture that holds its shape on the plate. A bowl of this alongside roasted chicken or grilled fish makes a satisfying weeknight dinner, and it comes together in one saucepan with minimal cleanup. It serves four, so it's just as practical for a family meal as it is for a quiet dinner for two with leftovers to look forward to.
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Learn more →Ingredients
4 servings
- 3 cups chicken broth
- 1 cup water
- 1 cup coarse-ground cornmeal (polenta)
- 2 tbsp unsalted butter
- 1 tbsp dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ cup finely grated parmesan cheese
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 1 tbsp fresh thyme sprigs, for garnish (optional)
Instructions
- 1
Combine the chicken broth and water in a medium saucepan and bring to a boil over medium-high heat.
- 2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream until fully incorporated with no dry clumps.
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