Low FODMAP blue cheese spinach polenta
Do you know the blog Pinch of Yum? Pinch of Yum is a food blog by Lindsay and her husband Bjork and I love it! They give great information about (food) blogging and photography and Lindsay’s recipes are super inspiring and her pictures are gorgeous.
Pinch of Yum is a real example to me! The recipe that I want to share with you today was inspired by one of Lindsay’s recipes: a comforting blue cheese spinach polenta.
Polenta is one of my favourite Italian comfort food dishes. Soft and creamy, but also neutral so you can season it with other ingredients.
This polenta with spinach and blue cheese ánd oven-baked tomatoes is to die for. Soft polenta combined with that salty flavour of blue cheese, fresh spinach and sweet tomatoes. YUM!
Blue cheese has not been tested by Monash University, but I expect it to be similar to other French cheeses.
By looking at the amount of carbs in cheese, you can actually figure out how much lactose it contains. You can read more about it in this blog about the FODMAP diet and cheese.
Gorgonzola that I find in the Dutch supermarkets contains 0.7 gram of lactose per 100 gram. Therefore, I expect that most people can eat 40-60 gram of that cheese without problems. If you don’t like blue cheese, you can replace it with goat cheese.
Simple Italian comfort food. Low FODMAP blue cheese spinach polenta. Salty blue cheese, creamy polenta, fresh spinach and sweet tomatoes.
- 160 g polenta
- 750 ml stock
- 150 g fresh spinach
- 90 g cherry tomatoes or other small tomatoes
- 80 g blue cheese
- 10 g butter
- Pre-heat the oven to 220 degrees Celcius.
- Grease an oven dish and put the tomatoes in. Bake them in the oven for about 20 minutes until they have softened and the skins popped open.
- Fry the spinach for a few minutes in a pan and season with salt and pepper.
- Bring 750 ml stock to boil. Add the polenta while stirring and stir until you get a porridge-like substance. Leave the polenta to boil for 3 minutes while stirring now and then. Add the butter to the polenta at the end.
- Cut the blue cheese into pieces and stir 3/4th into the polenta. Taste the polenta and season with salt and pepper if necessary.
- Divide the polenta over two plates. Put the tomatoes and the spinach on top and finally, divide the last pieces of blue cheese over the plates.
- Prep Time: 30 mins
Together we go for a calm belly!
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