GERD Friendly Ranch Chive 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

For the polenta

3 cups chicken broth
Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
See all
1 cup water
1 cup stone-ground yellow cornmeal (polenta-style)
½ tsp salt, plus more to taste
2 tbsp garlic-infused oil
2 tbsp butter
Ingredient note
Though 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.
½ cup milk
½ cup parmesan cheese, finely grated

For the ranch seasoning

1 tsp dried dill
1 tsp dried parsley
½ tsp onion-free ranch seasoning powder (optional)
Omit this
This ingredient likely doesn’t work for the diet.
¼ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 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.

For serving

3 tbsp fresh chives, thinly sliced
Ingredient note
Fresh chives are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
1–2 tbsp scallion green tops, thinly sliced (optional)
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallion, please tap it and change its rating to Red.

Instructions

1
Combine the chicken broth and water in a medium saucepan and bring to a boil over medium-high heat.
2
Reduce the heat to medium-low. Whisk in the cornmeal in a slow, steady stream, whisking constantly to prevent lumps from forming.

Want the full recipe?

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