Low Sodium Herb-Parmesan Corn Polenta

Total time35 min

Prep time10 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
See all
4 cups water
2 cups lactose-free milk
1 tsp fine salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ cups coarse-ground polenta (not instant)
2 tbsp unsalted butter
1 cup finely grated parmesan cheese (about 2 oz)
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp fresh thyme leaves
2 tbsp fresh flat-leaf parsley, finely chopped
½ tsp freshly ground black pepper
3 scallions, green tops only, thinly sliced (optional)

Instructions

1
Warm the garlic-infused oil in a large saucepan over medium heat until it shimmers, about 1 minute.
2
Pour in the water and milk, add the salt, and bring to a gentle boil over medium-high heat, stirring occasionally.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!