Low FODMAP Mini Polenta Pizzas feature sliced tubed polenta as the crust topped with marinara sauce, fresh basil, and mozzarella cheese.
It feels like it’s been a long time since I wrote a recipe post. I was on a roll for a while there, posting every Thursday. Then I got busy trying to transfer my blog and the recipes took a backseat to getting my site up and running again. Things are getting back to normal now and I’m getting back into my regular routine, so hopefully regular recipe posts will follow.
Scaring Myself Silly
I hope everyone had a fun Halloween. I’ll admit that while I love this time of year, I don’t really care about dressing up in costumes and eating candy that much. What I do love is scaring myself by reading ghost stories and watching spooky movies and TV shows. I really enjoyed watching The Haunting of Hill House on Netflix, but could only watch it during the day. It was very creepy and suspenseful, but not too much gore. I was also excited to see that there are two new books from Wendy Webb. I really enjoyed her previous books about ghosts and hauntings based in Minnesota. Here are her two newest ones that I completely devoured, one after the other:
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Mini Polenta Pizzas
The recipe I’m sharing with you today is adapted from Genius Kitchen. The original recipe called for ricotta cheese, which is not low-FODMAP in higher serving sizes, but is delicious. If you were only eating a couple of these mini pizzas, the ricotta would probably be tolerable. But who can eat just two? I made over the recipe using shredded mozzarella cheese and FODY Marinara Sauce and it was a hit with my husband and myself.
Pre-cooked polenta is a great low-FODMAP ingredient to have on hand. I got my tube from Trader Joe’s, but they are also available in the health food section of larger grocery stores. You can eat it as a porridge, serve with pasta sauce over top, or slice it and fry it up for dishes like these mini pizzas! These Low FODMAP Mini Polenta Pizzas are a great snack or appetizer, but we enjoyed heating up these filling and healthy mini pizzas for our lunch. They would make a wonderful dinner too, with a salad on the side. Enjoy!
Try these other low FODMAP appetizer recipes from my collection:
Low FODMAP Mini Polenta Pizzas
Ingredients
- 18 oz. tube pre-cooked polenta
- 2 tablespoons olive oil
- ¾ cup FODY Marinara Sauce*
- 12 fresh basil leaves
- ¾ cup shredded mozzarella cheese
Instructions
- Slice the tube of polenta into 12 rounds, about 1/2-inch thick. Line a large cookie sheet with foil and lightly coat with olive oil cooking spray.
- Heat oil over medium heat in a large, non-stick skillet. Fry the polenta in the oil until lightly browned on both sides, about 5 minutes a side, working in batches if needed. Place the polenta rounds on the prepared cookie sheet.
- Preheat your oven’s broiler. Top each round with 1 tablespoon marinara sauce, followed by a basil leaf. Finally, sprinkle 1 tablespoon mozzarella cheese on top of each round.
- Place cookie sheet under the broiler and cook until cheese is melted and just starting to brown, about 2 to 4 minutes. Serve.
Notes
Adapted from Food.com: Polenta Mini Pizzas Recipe
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Corn is not low fodmap in medium quantities, right? Is polenta ok?
Yes, according to the Monash FODMAP App, polenta (aka cooked cornmeal) is low-FODMAP is serving sizes of 1 cup.
I wonder what the nutritional values would be for these. Carbs? Protein? Sodium?