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Polenta -

Polenta with tomato sauce (low FODMAP, gluten-free, lactose-free)

  • Author: Karlijn
  • Total Time: 40 min
  • Servings: 2 1x
  • Diet: Gluten Free


Polenta with eggplant, tomato sauce, minced meat and parmesan cheese. Delicious Italian comfort food! Low FODMAP, gluten-free and lactose-free.


  • 80100 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


  1. Cut the eggplant into cubes and sprinkle some salt over it. Leave this for 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Bring a pan with water to boil and cook the polenta according to the description on the package.
  6. Stir, when it has a nice thick consistency, half of the parmesan cheese and the cube of butter or coconut oil through the polenta.
  7. 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

Keywords: gluten-free, FODMAP, polenta, mince, tomato