Low FODMAP Herb-Parmesan Corn Polenta
Creamy, savory, and deeply satisfying, this herb-flecked polenta is the kind of comfort food that feels indulgent without any of the digestive worry. Coarse-ground polenta simmers low and slow in a blend of water and lactose-free milk, building a rich, velvety base that's genuinely worth the 20 minutes of stirring. Garlic flavor comes through beautifully here via infused oil — all the aromatic depth, none of the fructan load that makes traditional garlic a problem. Butter and a full cup of finely grated Parmesan get folded in off the heat, making the final texture impossibly silky and the flavor properly cheesy. Fresh thyme and parsley brighten everything up, and if you have scallions on hand, the green tops add a mild oniony finish that's completely within safe limits. This one serves four and works as a hearty side or a standalone bowl — either way, it's the kind of recipe that makes a restricted diet feel like anything but.
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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
- 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
- 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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