Crispy Polenta and Zucchini Chips
I'm Italian, therefore removing gluten has been one of the toughest parts of going into such a restricting diet as the Low FODMAP one.
Luckily nowadays there are many affordable options on the market, but cornmeal is so far my favorite.
Yesterday, I was really craving some crunchiness in my sad winter evening. I then decided to bake some golden polenta and zucchinis chips.
Needless to say, nothing has been left on the serving plate. Everyone in my family loved them!
I felt like a witch putting all the ingredients together in my cauldron. First, polenta, then shredded zucchini, third fresh rosemary, and in conclusion a generous amount of Parmigiano, my favorite cheese, and most importantly, lactose-free. The smell was absolutely divine, thus I could not wait to enjoy it on the couch watching my favorite tv show.
Lately, a bloated gut along with endless cramping pain has been my worst nightmare. I had no courage to have a night out. As a result, I ended up spending every single night at home with my bestie, my water bottle. That is until I finally found my own personal food balance with recipes like this, being able to enjoy my nights. Finding what's triggering for me has been quite a journey, but it's now rewarding, therefore it was worth the hard work and patience towards the goal of finally feeling better!
I prefer it baked in the oven rather than pan-fried. It's a lighter, healthier, and guilt-free snack!
Makes: 4 servings
Serving size: about 6 triangles, depending on the size
Prep time: 30 minutes
Cook time: 25 minutes
Ingredients for crispy polenta and zucchini chips:
- 3 cups of water
- 6.5 ounces of cornmeal
- 1/2 tbsp of salt
- 2 medium zucchini
- 2 tbsp of olive oil
- 4 tbsp of grated parmesan cheese
- a spoon of rosemary leaves
Directions for crispy polenta and zucchini chips:
- Put the water to boil on a pot.
- Pre-heat the oven at 400 degrees Fahrenheit on conventional heating (two lines, one at the top and one at the bottom of a square) this will allow homogeneous cooking.
- In the meantime, shred the zucchini and squeeze the liquid out of them with a clean cotton tea towel then leave it on the side. Drain them is extremely important in order to obtain a crispy result.
- Once boiling, add the salt and one spoon of olive oil into the pot.
- Start pouring slowly the cornmeal into the pot, mixing it vigorously with a whisk.
- Keep mixing on low heat for about 10 minutes.
- Once the polenta is ready and without lumps, add the zucchini, most of the grated parmesan, and half of the rosemary.
- Mix it evenly.
- On a greasy oven tray, spread the mixture evenly and thinly (the thinner, the crunchier).
- Add the residue of rosemary on top of the mixture, along with the grated parmesan cheese and then the olive oil to finish.
- Bake it for about 20/25 minutes, more if you want to go for super-crusty, but beware not to burn it!
- Once removed from the oven, carefully cut it into triangles and serve it warm!
- calories: 348
- cholesterol: 10mg
- fiber: 4.5g
- potassium: 394mg
- protein: 9.5g
- saturated fat: 4.3g
- sodium: 156mg
- sugar: 2g
- total carbohydrates: 39.2g
- total fat: 18.8g
Disclaimer: IrritableBowelSyndrome.net does not provide any express or implied warrant toward the content or outcome of any recipe.
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