Creamy Polenta

Ingredients

• 1 cup coarse or medium polenta (not instant)
• 4 cups water or low-FODMAP broth
• ¾ tsp kosher salt
• 1½ tbsp butter or olive oil
• ¼ cup grated parmesan (optional, lactose-friendly amount)
• Black pepper, to taste

Directions

• Bring water or broth and salt to a boil
• Slowly whisk in polenta to prevent lumps
• Reduce heat to low
• Simmer 15–18 minutes
• Stir every 1–2 minutes until creamy and thick
• Finish by stirring in butter or olive oil
• Stir in parmesan if using
• Adjust salt and black pepper to taste

Notes

• Texture should be creamy when hot and sliceable once chilled
• If too thick, stir in hot water 1–2 tbsp at a time
• For meal prep, cook until slightly thicker than usual
• Refrigerates well for up to 5 days
• Reheat with a splash of water or milk
• Once cold, can be sliced and pan-seared for crispy edges