Low FODMAP Ranch Chive Corn Polenta

Total time35 min

Prep time10 min

Cook time25 min

Creamy, herby, and deeply comforting, this corn polenta is the kind of side dish that makes a weeknight feel a little more special. Stone-ground cornmeal simmers low and slow in chicken broth until it reaches that perfect soft, spoonable texture, then gets finished with butter, Parmesan, and garlic-infused oil for serious richness. The ranch-inspired seasoning — dried dill, parsley, and black pepper — gives it a familiar, crowd-pleasing flavor without relying on any high-FODMAP shortcuts. Garlic-infused oil is the key move here: you get all that savory depth with none of the fructan load that comes from using actual garlic cloves. Fresh chives on top add a pop of color and a mild oniony finish that keeps every bite bright. It serves four and comes together in under 30 minutes, which makes it just as practical as it is delicious.

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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 Gourmend Deliciously Digestible Organic Chicken Bone Broth, 16.9 fl oz
Fond Chicken Bone Broth, 14 fl oz
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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
½ cup milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
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)
¼ tsp black pepper

For serving

3 tbsp fresh chives, thinly sliced
1–2 tbsp scallion green tops, thinly sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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.

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