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 stovetop – 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!)
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.
Creamy polenta is typically made on the stovetop and can take up to an hour to make with lots and lots of stirring. To save time, the Instant Pot transforms this yummy Italian classic into a speedy side dish.
This Low FODMAP Instant Pot Polenta pairs nicely with the popular 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!
PrintRecipe
Low FODMAP Instant Pot Polenta
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
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 // I use Bob Red Mill’s Corn Grits
- 4 cups water
- ½ teaspoon salt
- 2 tablespoons butter // I use lightly salted
- 1 tablespoon garlic-infused olive oil
- 2 tablespoons snipped fresh chives, optional
- Salt and black pepper
Instructions
- Select the “Saute” setting on the Instant Pot. Add polenta, water, and salt. Whisk until mixed. Bring mixture to a light simmer, about 5 minutes. Cancel the “Saute” setting.
- Whisk the polenta once more before placing the lid on top of Instant Pot. Secure lid and set the vent to “Sealing”.
- Select the “Manual” setting on the Instant Pot. Adjust time to 10 minutes on “High Pressure” and cook. It took my Instant Pot about 7-8 minutes to come to pressure before the cook time started counting down. After cooking, quick-release the pressure by carefully switching the vent to “Venting”. Remove the lid. The polenta may look watery. It will combine and thicken once stirred in the next step.
- Add butter and olive oil. Stir until the butter is melted and the polenta is creamy. Adjust flavor with salt and pepper.
- Serve warm topped with optional chives.
Notes
Low FODMAP Serving: One serving of this recipe is made with low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Italian American
Keywords: Pressure cooker, corn, side, whole grain
Sarah says
My instant pot doesn’t have a multigrain setting. Can I just pressure cook for 10 minutes?
Em Schwartz, MS, RDN says
Hi Sarah! Yes, pressure cooking on a “manual” setting for 10 minutes works just fine. I’ve been meaning to update this recipe. So, thanks for the reminder. Best, -Em
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! 🙂