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Low FODMAP Recipe : Polenta tower with marinated vegetables and olive and herb dressing


For the polenta

150g/5½oz instant polenta

400ml/14 fl oz vegetable stock

For the marinated vegetables

1 vine tomato, seeds removed, chopped

1 handful fresh basil leaves, torn

1 tbsp garlic infused oil

2 tbsp olive oil

1 zucchini, cut into ribbons with a vegetable peeler

1 tbsp white wine vinegar

½ tsp sugar

1-2 tsp fresh parsley, chopped

1-2 tsp fresh dill, chopped

1-2 tsp fresh basil, chopped

1-2 tsp fresh chervil,

For the olive dressing

85g/3oz black olives, stones removed

1 tbsp garlic infused oil

2 tbsp fresh parsley, chopped

1 tbsp olive oil

For the herb dressing

1-2 tbsp fresh parsley, chopped

1-2 tbsp fresh dill, chopped

1-2 tbsp fresh basil, chopped

1-2 tbsp fresh chervil, chopped

3 tbsp olive oil


For the polenta, place the polenta and stock into a pan and simmer over a low heat for 5-6 minutes, or according to pack instructions.  Tip the polenta out onto a baking tray and place in the freezer for 10-12 minutes to chill.  For the marinated vegetables, mix all of the marinated vegetables ingredients together in a bowl and set aside to marinate for 10-15 minutes. For the olive dressing, blend all of the olive dressing ingredients in a food processor until smooth.

For the herb dressing, blend all the herb dressing ingredients in a food processor until smooth. To serve, cut out two circles of the polenta with a round metal cutter and place one on a serving plate. Spoon half of the vegetables on top of the first polenta disc, then place the second polenta disc on top and some more vegetables to form a stack. Spoon the olive and herb dressings around the plate to garnish.

Recipe from Good Food magazine

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