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Polenta was something I had never bought or used. I would see it on the shelves and always wondered if I should get some and try. It always looked lovely, yellow and bright like sunshine. Once cooked  it turns even more yellow, really like a beautiful day!  Other flours would be white, brown or grey.  It was only when I became gluten intolerant that I ventured to adapt gluten free flours.

Polenta, if you don’t know is cornmeal. You can substitute it in most recipes which ask for semolina and whenever you want to make gluten free dishes. Polenta bites are so easy to make. They have a melt in the mouth taste. Creamy and yummy! This is my favourite recipe  from Dr.Sue Shepherd’s book Low Fodmap recipes.  Your party will be a hit! Besides they go well in lunch boxes or as a snack!

polenta ingredients

polenta_slice

Ingredients

1 cup polenta

3 cups stock or water

1/3 cup olives chopped

30 gm butter

Few sprigs parsley chopped

½ cup parmesan

sprinkle of black pepper

Method

Boil stock/water, add polenta, stir until thick. Add olives, butter and parsley and half the parmesan. Sprinkle the black pepper. Pour into a greased dish and let it set in fridge for an hour. Preheat oven to 180 C. Cut polenta into finger sized bites, sprinkle rest of parmesan and bake for 10-15 minutes. Serve warm or chilled.

 

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