Savory Polenta Cakes (low FODMAP)

30 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Makes a bunch • Ok to make-ahead: Steps 1 - 3

Polenta is a wonderful gluten-free substitute for crackers, bread, or pasta. It’s easy to make and quite versatile with a flavor profile that can easily go savory or sweet. These crispy cheesy polenta cakes can be served as an appetizer or even a side dish. You can make them with any kind of cheese you have on hand, or with no cheese at all!

Ingredients

4 cups boiling water

1 1/2 cups coarse cornmeal (polenta)

1 tablespoon butter

1/2 cup fresh grated parmesan cheese

1/2 cup grated extra-sharp cheddar

Kosher salt and black pepper

2 tablespoons butter

Sliced cheese of your choice (extra-sharp cheddar, pepper jack, swiss, gruyere, whatever you have on hand!)

Fresh thyme leaves (optional)

Fresh ground black pepper

Directions

(1) Prepare: Grease an 8” x 8” pan with butter, grate the cheeses, and boil the water.

(2) Cook polenta: Put the boiling water, butter, and polenta in a microwave-safe bowl with sides high enough to prevent boil-over.

Heat in microwave on high for about 6 minutes (if you start with cold water you will need to double this time). Remove from microwave and stir well to remove any lumps. Return to microwave and cook for 2 more minutes. Stir in cheese, salt, and pepper.

(3) Cool polenta: Spoon polenta into prepared pan. Push the polenta into the edges of the pan and smooth the top. Set aside to cool.

Make-ahead note: At this point, you can cool the polenta, then refrigerate until ready to slice and cook the polenta cakes. Polenta will keep, tightly covered, in the refrigerator for several days.

(6) Prepare the polenta cakes: Turn the polenta out from the pan to a cutting board. Slice evenly in 1/2 - 3/4 inch pieces, cut the pieces in half, and then cut them half again so you have squares.

(7) Cook the polenta cakes: In a large skillet, melt the butter. When it’s hot but not browned, add the polenta squares. Cook on one side for about 4 minutes until starting to get nicely brown and crisp. Flip them and cook on the other side for the same amount of time. Flip them once more, add the sliced cheese. Cover the pan and cook until the cheese is melted.

(8) Plate and serve: Remove from pan and serve with chopped fresh thyme leaves and a good grinding of black pepper.

Eat and enjoy every bite because you can!

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