Low FODMAP Moroccan-Spiced Corn Polenta
Polenta is one of those deeply comforting dishes that feels indulgent without requiring a long list of complicated ingredients, and this version takes it somewhere genuinely exciting. A warm blend of cumin, coriander, smoked paprika, cinnamon, and turmeric gets stirred right into the cooking liquid, so every spoonful carries that earthy, aromatic depth you'd expect from a Moroccan-inspired spread. The finishing touches — butter, finely grated Parmesan, a bright hit of lemon juice, and a drizzle of garlic-infused oil — make it rich and silky without feeling heavy. That garlic-infused oil is the smart move here: it delivers full garlic flavor without the fructans that can cause trouble, and using only the green tops of the scallions keeps things firmly in safe territory. It comes together in under 30 minutes and serves four, making it an easy weeknight side or a satisfying base for whatever protein you're pairing it with. A pinch of cayenne is optional if you want a little heat, and fresh cilantro on top adds a pop of color and freshness that really pulls the whole bowl together.
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Learn more →Ingredients
4 servings
- 3 cups water
- 1 cup chicken broth
- 1 cup coarse-ground cornmeal (polenta)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- ¾ tsp salt, plus more to taste
- 2 tbsp garlic-infused oil, divided
- 2 tbsp unsalted butter
- ¼ cup parmesan cheese, finely grated
- 3 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp lemon juice
Instructions
- 1
Combine the water and chicken broth in a medium saucepan and bring to a boil over medium-high heat.
- 2
Whisk in the cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne (if using), and salt. Reduce the heat to medium-low.
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