Creamy Polenta with Thyme and Parmesan (low FODMAP)
Try this Creamy Polenta with Thyme and Parmesan (low FODMAP) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3 cups water
- salt and pepper to taste
- 2 tb olive oil
- 1 tb butter
- 1 garlic clove sliced into 3 pieces
- 1 cup corn grits/polenta (i used bob's red mill corn gri
- 1-2 pieces of thyme stems
- 1/4-1/2 cup grated parmesan cheese ( i used shaved parmesan)
- Carbohydrate 0.00851250000365051 g
- Cholesterol 30.503125013081 mg
- Fat 20.5074812549349 g
- Fiber 0 g
- Protein 0.120593750051716 g
- Saturated Fat 9.28783500312533 g
- Serving Size 1 1 recipe (736g)
- Sodium 183.840572975753 mg
- Sugar 0.00851250000365051 g
- Trans Fat 7.80556625034546 g
- Calories 182 calories
Saute garlic in olive oil in medium saucepan over medium heat. (FODMAPs peeps remove garlic pieces)Reduce heat, and carefully add water and polenta to pan.Stir while cooking on low-medium heat.Add in thyme stems and place cover on pan. Stir occasionally, cooking for about 20 minutes or until creamy consistency.Add butter and Parmesan cheese and gently stir to incorporate.Remove thyme stems.Season with salt and pepper.
