Low Fodmap Polenta withTomato Sauce

This casserole of low fodmap polenta with tomao sauce is super easy because it is made using a polenta roll carried by my local Trader Joe. In the winter, I often make polenta using Italian corn meal and I love eating it like corn meal mush (well actually it IS corn meal mush), covering it with a lovely thick tomato sauce and topping it with sausages. Today I am making a simpler version using a more solid form of polenta in the shape of sliced circles of corn meal topped with a simple sauce and baked in the oven. I promise that this low fodmap recipe is just as delicious and a bit lighter than the winter version. I’ll save that recipe for several months from now.

The only ingredients you need for this polenta casserole are a roll of solid polenta or two rolls if you are feeding more than two or three people. I use two cups of tomato basil sauce ( made without garlic or onion), reggiano parmesan cheese, grated mozzarella, chopped fresh basil, salt and pepper. This is an inexpensive dish that can be served as a first course, or as a main course with added meat such as sausages or a roast and some vegetable side dishes such as broccoli rabe, or spinach or a salad. For the working mom, this dinner takes only a few minutes to put together and 15 to 30 minutes to bake. For me, as one person, this dinner also makes a nice lunch the following day. In the words of Milton Berle, an old comedian that probably no one remembers,  “Try it. You’ll like it.”

Ingredients:

1 or 2 rolls of corn meal polenta

1 to 2 tbsps of olive oil (garlic infused olive oil) and several sprays of olive oil (I use a Misto sprayer)

1/4 cup of GF all purpose flour for dredging

2 tbsp or more of grated parmesan reggiano cheese

1/2 to 1 cup of grated mozzarella cheese (optional)

2 cups of tomato basil sauce (made without garlic or onion)

2 tbsp of finely shredded or chopped fresh basil

Directions: Pre-heat oven to 350º. Grease a ceramic 9″ or 10″ round baking dish.

Remove the corn meal polenta from the wrapper. Lay it on a wooden board and slice it into 1/4 inch rounds. Pour the GF flour out on a plate and salt and pepper it. Stir it with a fork to incorporate the seasonings.Dredge the polenta rounds in the flour on both sides. Set aside.

Spray a non-stick skillet with olive oil and add 1 tsp of olive oil. Heat the skillet on medium high heat until hot and shimmering. Add a single layer of rounds covering the bottom of the skillet.

Brown the rounds for 2 to 4 minutes until golden and crispy. Turn and brown the other side also for 2 to 4 minutes until crispy. Remove from skillet and brown the next layer adding more spray and oil if needed, until all the rounds have been sauteed. Set the rounds aside.

In a 1 quart saucepan, heat up the tomato basil sauce. Sprinkle on the finely shredded or chopped fresh basil and stir into the sauce. Turn off heat and set aside.

Grease a shallow round 9″ or 10″ baking dish with olive oil spray or just olive oil. Cover the bottom of the baking dish with a single layer of polenta rounds.

Pour 1/2 to 1 cup of sauce over the layer. Then sprinkle with grated parmesan cheese and grated mozzarella if using it. Place another layer of polenta rounds over the first layer.

Pour 1/2 to 1 cup of sauce over the top. Sprinkle with parmesan and also with mozzarella, if using it.

Place the casserole in the oven and bake until sides are bubbling and top looks browned. 15 to 20 minutes.Save leftovers for lunch the next day.

Polenta Casserole with Tomato Sauce

A simple dinner of fried polenta rounds covered with tomato sauce, shredded mozzarella sauce and sprinkled with parmesan cheese.

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Prep Time 15 minutes mins

Course Main Course

Cuisine Italian

Ingredients

  

• Ingredients:
• 1 or 2 rolls of corn meal polenta
• 1 to 2 tbsp of olive oil and several sprays of olive oil I use a Misto sprayer
• 1/4 cup of all purpose GF flour
• 2 tbsp or more of grated parmesan reggiano cheese
• 1/2 to 1 cup of grated mozzarella cheese (I like Polly-O optional
• 2 cups of tomato basil sauce
• 2 tbsp of finely shredded or chopped fresh basil

Instructions

 

• Directions:
• * Pre-heat oven to 350º.* Grease a ceramic 9" or 10" round baking dish.
• Remove the corn meal polenta from the wrapper. Lay it on a wooden board and slice it into 1/4 inch rounds. Pour the flour out on a plate and salt and pepper it. Stir it with a fork to incorporate the seasonings.Dredge the polenta rounds in the flour on both sides. Set aside.
• Spray a non-stick skillet with olive oil and add 1 tbsp of olive oil. Heat the skillet on medium high heat until hot and shimmering. Add a single layer of rounds covering the bottom of the skillet.
• Brown the rounds for 2 to 4 minutes until golden and crispy. Turn and brown the other side also for 2 to 4 minutes until crispy. Remove from skillet and brown the next layer until all the rounds have been sauteed. Use more oil if needed.Set the rounds aside.
• In a 1 quart saucepan, heat up the tomato basil sauce. Sprinkle in the finely shredded or chopped fresh basil and stir into the sauce. Set aside.
• Grease a shallow round 9" or 10" baking dish with olive oil spray or just olive oil. Cover the bottom of the baking dish with a single layer of polenta rounds.
• Pour 1/2 to 1 cup of sauce over the layer. Then sprinkle with grated parmesan cheese and grated mozzarella. Place another layer of polenta rounds over the first layer. Pour 1/2 to 1 cup of sauce over the top. Sprinkle with parmesan and also with mozzarella.
• Place the casserole in the oven and bake 15 to 30 minutes or until sides are bubbling and top looks browned. Save leftovers for lunch the next day.

Keyword low fodmap polenta with tomato sauce