Pesto, Mozzarella Polenta Bites
  • Homemade pesto using garlic-infused oil instead of garlic cloves
  • 1 big slice of ham
  • Several small bocconcini mozzarella balls
  • 2 tomatoes
  • 500ml water
  • Polenta
  1. Boil the water and very slowly, mixing all the time, pour in polenta until it thickens, and stirring becomes tough. Then stop and let it cook until it is smooth to the taste. Instant polenta will be quicker than the classic polenta.
  2. Remove and immediately pour onto a big chopping board.
  3. Smooth it out as much as possible to an even thickness – about ¾ inch/2cm.
  4. Using a small glass, cut out rounds and oil them lightly.
  5. Put them onto a hot grill and leave until grill marks appear. You can do both sides but one is enough.
  6. With grilled sides facing up, slather on a little pesto and top with a small piece of ham, a ¼ of a slice of tomato and ½ a tiny bocconcini mozzarella.
  7. Place under the grill for about 5 minutes until the cheese is melted.
Recipe by The Low Fodmap Diet at