11 June, 2015
Low FODMAP Creamy Polenta with Pork, Peppers and Eggplant
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.
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
2 red peppers
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.
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.
Finish the polenta by adding Parmesan cheese. Serve pork mixture on top of polenta. And top with chives.