Low FODMAP polenta with tomato sauce
Sometimes there is nothing better than a plateful of comfort food. And because I am still with my head in Italy, for me that was Italian comfort food this time.
My stay in Italy reminded me of the existence of polenta. A yellow porridge like substance made of cornmeal. I ate it for the first time years ago after a long hike in the mountains of the Aosta. Delicious!
You can eat it as a porridge, but when the polenta cools down, it will set and then you can cut it into pieces. Therefore it is sometimes served in solid pieces too.
I served the polenta as a porridge with tomato sauce and meatballs. A perfect meal for when it is raining and storming outside (just as it does while I am writing this).
The inspiration for this recipe came from my big hero in the world of (Italian) food: Jamie Oliver (or Jamie’s Magazine in this case), but I gave my own twist to the recipe.
Polenta with tomato sauce (low FODMAP, gluten-free, lactose-free)
- Total Time: 40 min
- Servings: 2 1x
- Diet: Gluten Free
Description
Polenta with eggplant, tomato sauce, minced meat and parmesan cheese. Delicious Italian comfort food! Low FODMAP, gluten-free and lactose-free.
Ingredients
- 80 – 100 g polenta
- 200 g diced tomatoes (canned)
- 200 g minced meat
- 1/2 eggplant
- 30 g grated parmesan cheese
- a cube of butter or coconut oil
- 1 tbsp balsamic vinegar
- a few drops of tabasco
- dried parsley, pepper and salt
Instructions
- Cut the eggplant into cubes and sprinkle some salt over it. Leave this for 15 minutes.
- Put the minced meat in a bowl and add parsley, pepper and salt. Knead the minced meat well and form 10 meatballs out of it.
- Squeeze the liquid out of the eggplant cubes with your hands. Heat some oil in a pan and bake the eggplant cubes for about 10 minutes while stirring them. If you don’t have to eat low FODMAP you can also add half a clove of diced garlic to the eggplant. Then add the tablespoon of balsamic vinegar, the tabasco and the tomato cubes to the pan and dilute the sauce with a splash of water. Leave the sauce to boil for about 10 minutes.
- In another pan bake the meatballs in some oil for about 10 minutes until they are done. Add them to the sauce and stir everything together.
- Bring a pan with water to boil and cook the polenta according to the description on the package.
- Stir, when it has a nice thick consistency, half of the parmesan cheese and the cube of butter or coconut oil through the polenta.
- Divide the polenta over two plates. And put the sauce on top of this. Finish with the rest of the parmesan cheese and some parsley.
- Prep Time: 40 min
- Category: Dinner
- Method: Frying
- Cuisine: Italian
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.
2 Comments
Ik volg je met veel plezier en ik houd van je recepten. Het is echter vreemd dat ik je nieuwsbrief steeds in een andere verse ontvang. Dan in het Nederlands, dan in het Engels of soms samen tegelijk. Ik vraag mijzelf af of het mogelijk is om alleen en altijd je nieuwsbrief in de Nederlandse taal te mogen ontvangen. Ik vind dit fijner om dit recept zelf te maken of voor mijn volgers op Pinterest op een van mijn borden te plaatsen.
Groetjes, José
Hoi Jose, superfijn dat je me dit laat weten! Ik had dit zelf namelijk niet in de gaten. Ik gebruik nu een simpele plugin die de posts die ik publiceer ook naar mijn emailvolgers stuurt en omdat ik in twee talen blog stuurt hij blijkbaar alle blogs in beide talen naar iedereen. Dat is niet de bedoeling en nogal vervelend als je alleen geïnteresseerd bent in Nederlandse blogs, dus ik ga kijken of ik op kan proberen te lossen!