Polenta is versatile and inexpensive. Yet many people have not experienced the pleasure of cooking with it. Here the polenta is baked until firm before being cut into generous wedges. Enjoy it hot or at room temperature.
Serve with a low FODMAP sauce and a green salad.
3 cups homemade vegetable stock or bone broth
1 cup polenta
1/3 chopped flat-leaf parsley
1/3 chopped oregano
1/3 chopped marjoram
40g grated parmesan
Bring the stock or the bone broth to boil in a medium saucepan. Pour in the polenta and cook over medium heat for 3-5min stirring constantly. The mixture should be very stick. Stir the butter, herbs and half the parmesan.
Line a 15cm square baking dish with baking paper. Pour the polenta into the dish and smooth the surface with the back of a tablespoon. Cool slightly and then refrigerate for an hour.
Preheat the oven to 180°C and line a baking tray with baking paper
Turn out the polenta onto a chopping board and cut into wedges or rectangle (I prefer rectangle shape as it’s much easier ;).
Place the wedges on the second tray and sprinkle with the remaining parmesan. Bake for 15 minutes or cook under a hot grill until the cheese has melted.
Meanwhile, make your salad. Combine green salad, red capsicum, cucumber, carrots and 20g beetroot. Drizzle with lemon and garlic-infused oil. Toss to mix all the ingredients. Serve with the warm polenta wedges.