I love anything made with corn meal and creamy polenta is one of my favorites.
Like mashed potatoes and gravy, polenta is truly a comfort food (and perhaps a bit healthier.)
Just look at this creaminess dish of love.
Being married to an Italian, I do like to experiment with traditional Italian dishes. Polenta is an Italian word for hulled or crushed grain. Polenta is an Italian dish served alone, or with a variety of toppings. I like it simply as a side dish or sometimes, formed into squares and grilled topped with a thinly sliced tomato, mozzarella cheese and fresh basil.
Although Russ is more of a pasta kinda of guy, he is always willing to try anything I cook.
So tonight, along side some sautéed veggies, and grilled shrimp, we enjoyed a big ladle of creamy polenta infused with some garlic, thyme and parmesan. (Don’t worry FODMAP followers you can infuse your oil with garlic and remove prior to eating and still enjoy this yummy recipe!)
Here’s our shrimp ready to eat! I marinated it first with a bit of soy sauce, oil and vinegar–and of course my fresh thyme. I grilled the shrimp in a vegetable basket made for the grill and the shrimp stayed so moist and delicious.To make the polenta, I started with a bit of oil and garlic in a medium size pan over medium heat.
Then I reduced the heat and carefully added 3 cups of water and 1 cup of corn grits.The key is to stir frequently while cooking. But, I had to run out and pick up Brennan from soccer so after it cooked up for about 5 minutes, I turned off the heat and put a cover over it.
When I came home about 20 minutes later, the polenta was perfectly done.
You really can’t mess up polenta, it’s an easy dish to make.
To season it up, I added about 1 TB butter and some sea salt & pepper.
And of course, I added some shredded parmesan cheese but grated parmesan works too.
This stuff was so yum.
And for all you FODMAP peeps, polenta is on your low FODMAP list–straight from Australia.
Creamy Polenta with Thyme and Parmesan (low FODMAP)
- 2 TB olive oil
- 1 garlic clove, sliced into 3 pieces
- 1 cup corn grits/polenta (I used Bob's Red Mill Corn Grits)
- 3 cups water
- 1-2 pieces of thyme stems
- 1 TB butter
- 1/4-1/2 cup grated Parmesan cheese ( I used shaved Parmesan)
- Salt and pepper to taste
- Saute garlic in olive oil in medium saucepan over medium heat. (FODMAPs peeps remove garlic pieces)
- Reduce heat, and carefully add water and polenta to pan.
- Stir while cooking on low-medium heat.
- Add in thyme stems and place cover on pan. Stir occasionally, cooking for about 20 minutes or until creamy consistency.
- Add butter and Parmesan cheese and gently stir to incorporate.
- Remove thyme stems.
- Season with salt and pepper.
In New England, there is a bit of crispness in the air and the Fall weather is working its way in…just the perfect weather for warm and creamy polenta. mmm…mmm!