Recipes

Low FODMAP roasted Red Pepper Polenta Bake

A bubbling dish of creamy polenta and roasted vegetables with herby olive oil. Warm, rustic, and gentle on the belly.

Medium

Elimination

50 min

Vegetarian

Quick-cook polenta
veggie broth
red bell pepper
zucchini
basil-infused olive oil

This is the kind of meal you eat with a spoon in one hand and a book in the other. Roasted peppers bring natural sweetness, and the polenta is creamy without a single drop of dairy.

Ingredients

1 cup quick-cook polenta
2 1/2 cups low FODMAP veggie broth
1 red bell pepper, roasted and sliced
1 zucchini, roasted
1 tbsp basil-infused olive oil
Salt & pepper

Instructions

Roast vegetables at 200°C (400°F) with oil, salt, and pepper for 25 minutes.
Cook polenta in broth over medium heat until thickened, stirring frequently.
Pour polenta into a dish, top with roasted veg, drizzle basil oil.
Broil for 5 minutes for a golden top.

Why It Works

It’s creamy, it’s cozy, and there’s no dairy, onion, or garlic to trip you up.

FODMAP Focus

This recipe is built for the elimination phase — low in all FODMAP groups.

Last updated:

March 31, 2025

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