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 trial 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.
Serves 3-4 people
(Serves 3-4 people)
Firm tube-formed polenta
1 cup of Gluten free breadcrumbs
Marinara sauce (if tolerable or make your own tomato sauce)
2 Eggs for egg wash
Vegetable oil (optional)
Directions (Fried and oven-baked)
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.
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.