Low FODMAP Gluten Free Tomato Basil Polenta Bites
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup coarse-ground polenta (not instant)
- 1 tsp kosher salt
- 2 tbsp unsalted butter
- ¼ cup grated parmesan cheese
- ½ tsp black pepper
For pan-frying
- 2 tbsp olive oil
For the topping
- 2 medium roma tomatoes, seeded and finely diced
Ingredient noteA serving of up to about 1/3 of a roma tomato is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid roma tomato, please tap it and change its rating to Red.
- ¼ cup fresh basil leaves, thinly sliced
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- ¼ tsp kosher salt
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Lightly grease an 8x8-inch baking dish. Bring 3 cups water to a boil in a medium saucepan over high heat. Add 1 tsp kosher salt, then pour in the polenta in a steady stream while whisking constantly. Reduce heat to medium-low and cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15–18 minutes.
- 2
Remove the pan from heat and stir in the butter and Parmesan until fully melted and incorporated. Season with the black pepper. Pour the polenta into the prepared baking dish and spread into an even layer about 1/2 inch thick. Let cool at room temperature for 15 minutes, then refrigerate uncovered until firm and cold throughout, at least 45 minutes.
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