Low FODMAP Polenta Fries

At a local tapas bar (Little Lucifer) in Forster, Australia a few weeks ago, I had the tastiest polenta fries. Here is my low FODMAP version so you can share the taste sensation. Polenta is low FODMAP but is made from corn, so stick to one (or two) serves, not the whole batch.


You need:
1 tablespoon olive oil; 1 teaspoon garlic infused oil; 1 tablespoon dried rosemary; 2 cups chicken stock (no onion or garlic); 1 cup polenta; ¼ cup parmesan cheese (optional); extra oil for cooking

What to do:
Line a slice or baking tray with baking paper. Heat olive oil and garlic infused oil in a pan, add dried rosemary and cook for 1 minute. Add heated chicken stock (or boiling water with stock concentrate added as directed) and when it comes to the boil take off heat and add polenta, stirring until thickened. Add parmesan cheese. Pour into tray; don’t worry too much if it does not cover the base, just even it out to be 1cm thick and an even square or rectangular shape. Cool in fridge until cold and set (maybe 30 minutes). Remove polenta from fridge, cut into large rectangular “fries” and place on an oven tray that has been brushed with 2 tablespoons of olive oil. Cook fries at high temperature for 30 minutes or until desired level of crunch and colour.

Serve with a low FODMAP tomato sauce or relish (without onions or garlic) as a hearty snack or with a low FODMAP roast vegetable stack.

Blogged by Kerith Duncanson – May 2015


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