IBS-Friendly Polenta Parmesan Bites
Here’s an IBS-friendly recipe that anyone can enjoy! I never used to like polenta but I was determined to find a way to make it taste good for my palate. It took a number of trials and errors to get the perfect recipe, but I think I got it right this time. It’s great as an Italian-style appetizer at a party or just a plain old snack at home. It is definitely nice on the stomach and I think many IBS sufferers can enjoy this recipe without any worries of triggering a symptom.
Ingredients for polenta parmesan bites
- Firm tube-formed polenta
- Shredded parmesan
- 1 cup of Gluten free breadcrumbs
- Coconut flour
- Marinara sauce (if tolerable or make your own tomato sauce)
- 2 Eggs for egg wash
- Italian seasoning
- Dried parsley
- Vegetable oil (optional)
Directions or polenta parmesan bites
- Slice the polenta into ¼ in. thick discs.
- Heat skillet with oil covering ¼ in. layer. (Or preheat oven at 425 degrees Fahrenheit).
- Season breadcrumbs with Italian seasoning, salt, and pepper (if not seasoned already).
- Dip the polenta in flour, then egg wash, then breadcrumbs.
- Fry the polenta on both sides or bake for 25-30 min. in the oven, or until brown.
- Then arrange polenta bites on a plate.
- Add a layer of heated marinara sauce (or homemade tomato sauce).
- Sprinkle a tiny bit of parmesan cheese.
- Garnish with dried parsley.
- calories: 267
- carbohydrates: 34.5g
- cholesterol: 98mg
- fiber: 4.8g
- potassium: 234mg
- protein: 9.1g
- saturated fat: 3.3g
- sodium: 390mg
- sugars: 7.7g
- total fat: 10.5g
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