Thick, creamy and oh-so-yummy, this Low FODMAP Instant Pot Polenta not only tastes great but also only takes minutes to make! It’s naturally gluten-free and made from whole grain corn.
Meet my new favorite side dish – Low FODMAP Instant Pot Polenta!
Seriously, if you’ve never tried polenta – Instant Pot or stove top – you really should! I was only recently introduced and almost instantly fell in love with this thick, creamy, filling and deeeeee-licious side dish.
Sometimes following a low FODMAP or gluten-free plan, it can be a little difficult to meet all of our nutrient requirements. One of the easiest ways to help get the nutrition we need is by filling our plates with nutrient-packed whole foods. This means including more wholesome low FODMAP veggies, fruits, nuts, seeds, and/or whole grains (like polenta!), as opposed to refined goodies, whenever possible.
Polenta is a hot porridge-like side dish made from whole grain cornmeal. Once cooked, it can also be cooled into a loaf, sliced and then baked or fried.
I’m a huge fan of oatmeal and cornbread and this Low FODMAP Instant Pot Polenta kind of reminds me of a mixture of both of those things. It has the texture of creamy oatmeal but tastes more like cornbread. 🙂
Creamy polenta is typically made on the stove top and can take up to an hour to make with lots and lots of stirring. To save time, and arm strength ;), I chose to transform this yummy Italian classic into a speedy side dish with the help of my handy-dandy Instant Pot.
Although I’m a huge fan of it on its own (I love the corn taste!), this Low FODMAP Instant Pot Polenta is also great served with my Low FODMAP Chicken Cacciatore.
Also, if you tolerate cheese, feel free to add a little bit of freshly grated Parmesan cheese to make this side dish extra creamy!
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Low FODMAP Instant Pot Polenta
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 6 1x
Description
Thick, creamy and oh-so-yummy, this Low FODMAP Instant Pot Polenta not only tastes great but also only takes minutes to make! It’s naturally gluten-free and made from whole grain corn.
Ingredients
- 1 cup dry polenta
- 4 cups water
- ½ tsp. salt
- 2 Tbsp. butter
- 1 Tbsp. garlic-infused olive oil
- Minced chives, optional
Instructions
- Select the “Saute” setting on the Instant Pot. Add polenta, water, and salt. Whisk until well combined and bring mixture to a simmer, about 5 minutes. Whisk again before placing the lid on top of Instant Pot. Secure lid and set the vent to “Sealing”.
- Select the “Multigrain” setting on the Instant Pot. Adjust time to 10 minutes on “High Pressure” and cook. After cooking, manually release pressure by carefully switching the vent to “Venting”. Remove lid and whisk polenta until creamy.
- Add butter and olive oil. Stir until butter is melted. Garnish with optional chives and serve warm.
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Italian American
Keywords: Pressure cooker, corn, side,
Abbey says
What brand of Polenta do you purchase?
Em Schwartz, MS, RDN says
Hi Abbey, I use Bob’s Red Mill. Their packaging sometimes changes, so it might be labeled under Corn Grits or Polenta. They also have a gluten-free option, if necessary. Best, – Em
Gayle says
I don’t have an instant pot. Can this be made in a slow cooker? If yes, please provide directions. Thanks!
Em Schwartz, MS, RDN says
Hi Gayle, Regretfully, I have not tried making polenta in a slow cooker, but I think it can be done. After a quick google search, I found this recipe for slow cooker polenta. I haven’t tried it, but it appears to be low in FODMAPs. Hope that helps, -Em
Deniese says
Em this was really good!
One question: what is the measurement for a serving? The recipe doesn’t state. This made 7 1/2 cup measured servings for me.
Another question: could I make this with ghee? I’m not very dairy tolerant so I am giving real consideration to converting to ghee when butter is called for.
Thanks so much for sharing your delicious not missing out on flavor low FODMAP recipies!
★★★★★
Emily says
Thanks, Deniese! Yes, ghee can be substituted in this recipe and many others! Butter is low FODMAP and a more common ingredient, so I often call for butter in my recipes to help make them more accessible for more people. However, most of the time when I’m cooking for myself, I use ghee because I tolerate it better (non-FODMAP intolerance) and have had no issues using it as a substitute.
A low FODMAP serving of polenta is up to 1 cup cooked. My serving size suggestion is conservative at 1/6 of the recipe (or approximately 2/3 cup per serving).
sean says
Excited to try the recipe! I see where you suggest using the high-pressure setting, but what do you use for the Less/Normal/More setting on the instant pot? Thanks!
Emily says
Hi Sean! I use the “Normal” setting.
Marissa says
YUM!!! One of my new favorites, especially paired with your chicken cacciatore!
★★★★★
Emily says
Thanks, Marissa! 🙂