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11 June, 2015

Low FODMAP Creamy Polenta with Pork, Peppers and Eggplant

Posted in : Recipe on by : WTG Tags:

The idea for this meal was to make a “sausage” in the pan.  Most sausages probably will not fit into a low FODMAP diet because of the seasonings but this way we have control over the flavors.  Feel free to substitute or add additional seasonings to the dish.

  
Polenta

5 cups water

1/2 tsp Sea salt

1 cup corn meal

1/4 cup grated Parmesan cheese

Pork and vegetable

1 tablespoon olive oil

1 clove garlic peeled

1 pound ground pork

1 tablespoon thyme

2 teaspoon Paprika  

1 eggplant

2 red peppers

 1/4 cup chopped Chives

For the polenta

Bring water to a light boil and slowly whisk in cornmeal.  Whisk until it thickens then reduce temperature to low and stir every ten minutes for 45 minutes.  Add additional water if needed.  We are making a soft polenta with a consistency of mashed potatoes.

   
 While the polenta is cooking make the rest of the meal.

Make garlic oil in your pan by infusing one clove of garlic in one tablespoon of oil over low heat for ten minutes.  Discard garlic and pour oil into a small bowl.

Dice the eggplant and peppers and set aside.

In the pan you made the garlic oil in brown the pork over medium high heat.  We are attempting to make a pan sausage so season generously with salt and pepper and add thyme and paprika.   When cooked through remove meat and juices to a bowl.

  
Add the garlic oil and brown the eggplant over medium heat.  Season with salt and pepper.  Cook for ten minutes then add the diced red peppers.  Season the peppers and cook 5 minutes on medium heat.

   
 Return the meat to the pan and mix.  Adjust seasoning.

Finish the polenta by adding Parmesan cheese.  Serve pork mixture on top of polenta.  And top with chives.

  

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