This is the kind of meal you eat with a spoon in one hand and a book in the other. Roasted peppers bring natural sweetness, and the polenta is creamy without a single drop of dairy.
Ingredients
- 1 cup quick-cook polenta
- 2 1/2 cups low FODMAP veggie broth
- 1 red bell pepper, roasted and sliced
- 1 zucchini, roasted
- 1 tbsp basil-infused olive oil
- Salt & pepper
Instructions
- Roast vegetables at 200°C (400°F) with oil, salt, and pepper for 25 minutes.
- Cook polenta in broth over medium heat until thickened, stirring frequently.
- Pour polenta into a dish, top with roasted veg, drizzle basil oil.
- Broil for 5 minutes for a golden top.
Why It Works
It’s creamy, it’s cozy, and there’s no dairy, onion, or garlic to trip you up.
FODMAP Focus
This recipe is built for the elimination phase — low in all FODMAP groups.
