Blue cheese spinach polenta -

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.

A bowl with low FODMAP polenta with spinach, blue cheese and tomatoes

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.

Low FODMAP blue cheese and spinach polenta in a bowl with cherry tomatoes
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Low FODMAP polenta met blauwe kaas in een kom met een lepel erin

Low FODMAP blue cheese spinach polenta

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  • Author: Karlijn
  • Total Time: 30 mins
  • Servings: 2 1x


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


  1. Pre-heat the oven to 220 degrees Celcius.
  2. 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.
  3. Fry the spinach for a few minutes in a pan and season with salt and pepper.
  4. 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.
  5. Cut the blue cheese into pieces and stir 3/4th into the polenta. Taste the polenta and season with salt and pepper if necessary.
  6. 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

Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

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  • Lucie says:

    Just made this and the polenta portions look pretty big. Was it 160g dry polenta or cooked?

    • It is 160 g dry polenta 🙂 Of course you can always use less if the portion is too big for you

      • Lucie says:

        I’m recovering from sort of disordered eating and only recently managed to slowly increase my daily calories from approx 1100 to 1500, so it’s still surprising for me how much food is one serving 😀 I’ll make it just slightly less next time! The polenta is not a side dish but the main part after all. Btw it was delicious! Only thing is I used frozen leaf spinach and it was a bit gummy, to other readers I’d recommend to stick to the fresh spinach.

  • Niti says:

    which Brand stock shld we use? I brand new to Low fodmap.. vegetarian and looking for easy to make options.

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