Low FODMAP Sesame-Ginger Corn Polenta

Total time40 min

Prep time10 min

Cook time30 min

Creamy, deeply savory, and finished with a hit of toasted sesame, this polenta is the kind of comfort food that feels both familiar and completely unexpected. Stone-ground cornmeal simmers low and slow in a mix of water and chicken broth until it reaches that thick, spoonable consistency that practically begs for a bowl on a cold night. Fresh ginger, tamari, and a splash of rice vinegar get stirred in near the end, layering in warm, umami-rich flavor without any high-FODMAP ingredients sneaking into the mix. One detail worth noting: the scallions are used green tops only, since the white and light-green bulb portions are the part that causes trouble — the dark green tips are safe and add a fresh, mild onion note that ties everything together beautifully. A finishing swirl of toasted sesame oil and butter makes the texture silky and rich, and optional chili oil or toasted sesame seeds on top give you a little crunch and heat if you want it. This recipe serves four and comes together with pantry staples, making it an easy weeknight side or a satisfying base for whatever protein you have on hand.

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Ingredients

4 servings

For the polenta

3 cups water
1 cup 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
See all
1 cup stone-ground cornmeal (polenta-style, coarse grind)
1 tbsp fresh ginger, finely grated
1 tbsp toasted sesame oil
2 tbsp unsalted butter
½ tsp fine salt, plus more to taste
¼ tsp white pepper
1 tbsp tamari
1 tsp rice vinegar

For serving

3 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
1 tsp sesame seeds, toasted (optional)
1 tsp chili oil or chili-infused oil (optional)

Instructions

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

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