GERD Friendly Herb-Parmesan Corn Polenta
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Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- 4 cups water
- 2 cups lactose-free milk
- 1 tsp fine salt, plus more to taste
- 1 ½ cups coarse-ground polenta (not instant)
- 2 tbsp unsalted butter
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 cup finely grated parmesan cheese (about 2 oz)
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp freshly ground black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 3 scallions, green tops only, thinly sliced (optional)
Can be omittedscallions
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.
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