…polenta ‘grilled cheese’ and tomato soup.
It’s incredibly easy to prepare and keeps my tummy happy – a winning combination in my book.
(It’s also crazy inexpensive!)
Polenta ‘Grilled Cheese’
Polenta – pre-cooked (I found it in the Italian section of my grocery store)
1 tsp. minced garlic
1 pat of butter
1/4 tsp. Italian seasoning
Saute your garlic, butter and herbs until the garlic begins to brown.
Pour the mixture through a strainer (you can pitch everything that it catches).
Put the butter back in the pan and add just enough olive oil to coat the bottom of the pan.
Slice your polenta and add it to the butter/oil mixture,. Cook the polenta until the outside is light brown and crispy (flipping it half way through).
Transfer the polenta to a plate, top it with a bit of finely shredded cheddar and serve alongside some yummy tomato soup! (I’m loving Amy’s Organic Low Sodium Chunky Tomato Bisque…a mouthful, literally.)
FODMAP Friendly deliciousness!
(I served mine with a side of kale…the kale was a fail so I won’t share that recipe with you!
A side salad or sauteed spinach could be a good substitute.)