Low FODMAP basil butter polenta

45 Minutes • Gluten-free • Vegetarian • Low FODMAP • Serves 3 - 4 • Polenta is a wonderful, creamy grain that is low FODMAP up to one cup. Serve this as a meatless main course, an elegant side dish, or a delightful lunch.

INGREDIENTS:

1 cup lactose-free milk

3 cups water

1 teaspoon salt

1 cup gluten-free polenta

1 large bunch of fresh basil

1/4 cup garlic-infused olive oil

1/4 cup butter

Fresh  grated nutmeg

1/2 cup fresh grated  parmesan cheese, plus extra to serve

4 eggs - soft boiled (optional - but very good!)

DIRECTIONS:

Pour the milk into a large, heavy pan along with 3 cups of water and 1 teaspoon of sea salt and bring it to a boil.

Pour in the polenta in a thin stream, whisking all the time so it thickens as you go. Keep whisking for 2 to 3 minutes over high heat.

Turn down the heat to the lowest setting and cook it for about 40 minutes, or until the polenta starts to come away from the edge of the pan, stirring every 5 minutes to prevent sticking.

Melt the butter with garlic-infused olive oil, then put half of it into a blender or mini food processor with the basil. Add a good grating of nutmeg to the basil butter. Blend until well combined then pour it into a small pan. Warm it through slowly over low heat, then set aside.

Meanwhile, put the eggs in a saucepan of cold water. Bring the water to a boil and boil for 4 minutes. Plunge the eggs into cold water to stop the cooking.

When the polenta is ready, grate the Parmesan into the polenta and stir in the remaining butter. Serve immediately with sliced egg and basil butter drizzled over the top, finished with an extra grating of Parmesan and some finely chopped scallions.

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