Low FODMAP Greek Oregano Corn Polenta
Creamy, golden, and deeply savory, this corn polenta is comfort food that genuinely delivers — no compromises required. Getting that classic garlicky depth without triggering gut symptoms is usually the tricky part, but garlic-infused oil solves it beautifully: all the flavor, none of the fructans. Coarse-ground cornmeal is naturally gut-friendly, and when it's slowly whisked into a mix of water and low-sodium chicken broth, it builds into something rich and satisfying over about 25 to 30 minutes of patient stirring. Dried Greek oregano blooms in the warm oil right at the start, giving the whole dish a herby, almost Mediterranean backbone before the polenta even hits the pot. Butter and finely grated Parmesan get stirred in at the end, turning the texture silky and the flavor genuinely indulgent. A drizzle of olive oil and a scatter of scallion greens — green tops only, which keep things safe — finish each bowl with brightness and a little color. This one serves four and works beautifully as a weeknight side or a cozy base for whatever protein you have on hand.
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Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- 4 cups water
- 1 cup low-sodium chicken broth
- 1 tsp kosher salt, plus more to taste
- 1 cup coarse-ground cornmeal (polenta)
- 1 ½ tsp dried greek oregano
- ½ tsp freshly ground black pepper
- 2 tbsp unsalted butter
- ½ cup finely grated parmesan cheese
For serving
- 2 tbsp extra-virgin olive oil, for drizzling
- 2 tbsp scallion greens, thinly sliced (optional)
Can be omittedscallion greens
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Heat the garlic-infused oil in a medium saucepan over medium heat until it shimmers, about 1 minute. Add the dried oregano and stir for 30 seconds, until fragrant.
- 2
Pour in the water and chicken broth, add the salt, and bring to a rolling boil over high heat.
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