Polenta pauvre en FODMAP (sans gluten)

Ingrédients

• 4 cups low FODMAP chicken bone broth (homemade or store-bought), or water
• 1 cup coarsely-ground cornmeal / polenta (not instant or quick cook)*
• 1 teaspoon salt
• 1/4 teaspoon black pepper, freshly-ground
• 3/4 cup fresh parmesan, finely shredded*
• 3 tablespoons ghee or butter*

Préparation

1. 1

   Place a large saucepan (mine is 3-quarts) on high heat on the stove top and add broth or water.

2. 2

   Once the liquid is boiling, slowly add polenta, salt and pepper and whisk to combine.

3. 3

   Reduce heat to low (“Min” on my stove) and cook, whisking frequently to prevent clumping, until the polenta is thick and creamy and pulls away from the edges of the pan, about 15-20 minutes. A longer whisk is ideal as the polenta is prone to bubble up and splatter. Watch your arms!

4. 4

   Remove saucepan from heat. Add shredded parmesan and ghee or butter and whisk until combined. Serve immediately. Leftovers will firm up and won’t be as creamy upon reheating but still delicious.

5. 5

   Serve with my Low FODMAP Instant Pot Ratatouille, my Low FODMAP Instant Pot / Slow Cooker Stracotto (Italian Pot Roast), or my Low FODMAP Instant Pot / Slow Cooker Bolognese.