Savoury Polenta
Author: Suzanne Perazzini
- 500gms/17.6oz polenta/cornmeal
- 1 litre lactose-free milk
- 1 litre stock (onion & garlic-free chicken stock HERE)
- 1 tsp mixed Italian herbs
- 1 cup grated Parmesan
- Cook the polenta according to the instructions on the packet but use milk and stock instead of water.
- Add the herbs to the liquid.
- Once the polenta has cooked, add the Parmesan and stir well.
- Serve with a ragu sauce and grilled zucchini.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/lowfodmap_savoury-polenta/
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