Cheesy Vegan Low Fodmap Polenta Recipe 2 Ways

Ingredients

• 1 cup Fine Cornmeal (also labeled as polenta, fine grind for smooth texture)
• 5 cups Water (cold, for a 1:5 cornmeal to water ratio)
• 1 teaspoon Lemon Zest (zest of one wax lemon, adds brightness)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Nutritional Yeast (adds cheesy umami)
• ¼ teaspoon Black Salt (also called kala namak, gives a subtle sulfur note)
• ¼ teaspoon Asafoetida (pinch, optional for depth)
• 1 teaspoon Dijon Mustard (smooth, grainy mustard)
• 2 tablespoons Vegan Butter (adds richness and glossy finish)
• 1 can Canned Sliced Mushrooms (about 225 g, well rinsed and dried)
• 2 stalks Green Spring Onions (white and green parts, finely chopped)
• 1 cup Kale (stems removed, leaves chopped)
• ½ cup Cooked Lentils (any colour, rinsed)
• 1 tablespoon Garlic Oil (infused oil, can substitute with olive oil + minced garlic)
• 1 tablespoon Tomato Puree (concentrated tomato flavor)
• 1 tablespoon Balsamic Vinegar (adds acidity and sweetness)
• to taste Salt
• 1 can Canned Peeled Plum Tomatoes (about 400 g, crushed by hand)
• 1 teaspoon Smoked Paprika (gives a subtle smoky depth)
• 1 teaspoon Dried Mixed Herbs (Italian blend (oregano, thyme, basil))
• ¼ teaspoon Chili Powder (optional heat)
• ¼ cup Green Olives (sliced, optional)
• ¼ cup Fresh Basil (torn leaves, added at end of sauce)
• ½ cup Vegan Jalapeño Pepper Cheese (shredded; low‑fodmap alternative available)
• 1 sheet Greaseproof Paper (to cover polenta crust while chilling)

Instructions

1. Prepare the Polenta Base

   Bring 5 cups of cold water to a rolling boil in a large pot. Slowly pour 1 cup of fine cornmeal from a jug while whisking continuously to avoid lumps.

   Time: PT5M

   Temperature: 100°C

2. Cook the Polenta

   Reduce heat to low and continue stirring every few minutes for about 20 minutes, until the polenta is smooth, glossy and pulls away from the sides of the pot.

   Time: PT20M

   Temperature: 90°C

3. Flavor the Polenta

   Stir in the lemon zest, black pepper, nutritional yeast, black salt, asafoetida, Dijon mustard and 2 Tbsp vegan butter until fully melted and incorporated.

   Time: PT2M

4. Prepare the Mushroom‑Lentil‑Kale Mix

   Rinse and drain the canned mushrooms, then pat dry with a kitchen towel. In a skillet, heat 1 Tbsp garlic oil over medium heat and sauté the mushrooms until lightly browned (≈5 min). Add chopped spring onions, kale and sauté until the kale wilts (≈3 min).

   Time: PT8M

   Temperature: 180°C

5. Finish the Veggie Mix

   Add ½ cup cooked lentils, 1 Tbsp tomato puree and 1 Tbsp balsamic vinegar to the skillet. Stir, season with salt and pepper, and cook another 2 minutes until everything is heated through.

   Time: PT4M

   Temperature: 180°C

6. Combine Mix with Creamy Polenta

   Fold the mushroom‑lentil‑kale mixture into the creamy polenta, distributing evenly. Serve the first half immediately as a creamy bowl.

   Time: PT2M

7. Set Up Polenta Pizza Base

   Grease the ovenproof dish, pour the remaining polenta into it and spread flat (≈1 cm thick). Cover with greaseproof paper, press out any air pockets, and place a plate on top as weight.

   Time: PT10M

8. Chill the Crust

   Refrigerate the covered polenta crust overnight (or at least 6 hours) until firm.

   Time: PT0M

9. Prepare the Pizza Sauce

   In a saucepan, combine the remaining half‑cup mushroom‑lentil mix, 1 can crushed plum tomatoes, 1 tsp smoked paprika, 1 tsp dried herbs, ¼ tsp chili powder, sliced olives and a pinch of salt. Simmer over medium heat, stirring occasionally, until the sauce thickens (≈15 min). Stir in fresh basil at the end.

   Time: PT15M

   Temperature: 180°C

10. Bake the Polenta Crust

    Pre‑heat the oven to 200°C. Remove the greaseproof paper and weight, then bake the chilled polenta crust for 20‑25 minutes until the edges are lightly golden.

    Time: PT25M

    Temperature: 200°C

11. Assemble the Pizza

    Spread the reduced tomato‑mushroom sauce evenly over the baked crust. Sprinkle ½ cup shredded vegan jalapeño cheese on top.

    Time: PT3M

12. Final Bake

    Return the pizza to the oven and bake for another 20 minutes, or until the cheese is melted, golden and bubbling.

    Time: PT20M

    Temperature: 200°C

13. Serve

    Slice the polenta pizza, serve alongside any remaining creamy polenta, and enjoy!

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g