Low FODMAP Italian Herb Polenta Bites
Crispy on the outside, creamy and herb-flecked on the inside, these golden little bites are the kind of appetizer that disappears fast — and this batch makes enough to feed six without breaking a sweat. Cornmeal is naturally gentle on a sensitive gut, and the clever use of garlic-infused oil here means you get all that savory, aromatic depth without any of the fructans that come with actual garlic cloves. Oregano, basil, and thyme stir right into the polenta along with finely grated Parmesan and a touch of butter, so every single bite is loaded with Italian flavor from the inside out. The process is straightforward: cook the polenta, spread it into a pan, chill it until firm, then cut and roast at high heat until the edges turn beautifully golden. Flipping them halfway through is the small move that makes a big difference, giving you that satisfying crispness on both sides. Scallion greens scattered on top add a fresh, mild finish — just be sure to use the green tops only, which are the low-FODMAP-friendly part of the plant. Serve them warm with a side of marinara for dipping and watch them vanish.
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup polenta (coarse-ground cornmeal)
- ¾ tsp fine salt
- 2 tbsp garlic-infused oil, divided
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ¼ tsp black pepper
- ½ cup parmesan cheese, finely grated
- 1 tbsp unsalted butter
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
Can be omittedscallion greens
- ¼ cup marinara sauce, for dipping (optional)
Instructions
- 1
Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides. Brush the parchment lightly with about 1/2 tsp of the garlic-infused oil and set aside.
- 2
Bring 3 cups of water to a boil in a medium saucepan over high heat. Add the salt, then reduce the heat to medium-low and pour in the polenta in a slow, steady stream, whisking constantly to prevent lumps.
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