Bring 1.5 litres of water to the boil in a large saucepan. While stirring the water constantly with a wooden spoon, tip in the polenta in a steady stream.

Lower the heat so the polenta isn’t spluttering too much, then cook, stirring occasionally, for 10 mins. Meanwhile, line a 40 x 30cm tray with baking parchment.

Stir the chilli and grated cheese into the polenta with 2 tsp salt, then spoon out onto the tray. Spread to a rough rectangle, making sure the polenta is packed tightly and there are no gaps.

Cover with another sheet of baking parchment and a flat baking tray, then top with some cans or jars to press and flatten the polenta while you chill it in the fridge for at least 2 hrs, or up to a day.

Before barbecuing, mix together the tomato, cucumber, spring onions, coriander, lime and 2 tbsp oil with seasoning.

Heat the barbecue (or a griddle pan), trim the edges off the set polenta to neaten, then slice into 12 wedges.

Brush both sides of each wedge with a little of the remaining oil and barbecue or griddle for 5 mins on each side until charred and hot through. Serve a couple of wedges per person, topped with a generous spoon of the chunky green salsa.

Recipe from Good Food magazine

Low FODMAP Recipe

Griddled polenta with salsa

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375g box polenta

1 red chilli, deseeded and finely chopped

50g vegetarian Parmesan-style cheese, grated

1 cucumber, chopped into chunks

4 vine tomatoes chopped

4 spring onions, sliced green end only o 1 tbsp r chives

small bunch coriander, leaves roughly chopped

juice 2 limes

4 tbsp olive oil

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