Low FODMAP | Recipe
- 18 oz. tube pre-cooked polenta
- 2 tablespoons olive oil
- ¾ cup FODY Marinara Sauce*
- 12 fresh basil leaves
- ¾ cup shredded mozzarella cheese
Slice the tube of polenta into 12 rounds, about 1/2-inch thick. Line a large cookie sheet with foil and lightly coat with olive oil cooking spray.
Heat oil over medium heat in a large, non-stick skillet. Fry the polenta in the oil until lightly browned on both sides, about 5 minutes a side, working in batches if needed. Place the polenta rounds on the prepared cookie sheet.
Preheat your oven’s broiler. Top each round with 1 tablespoon marinara sauce, followed by a basil leaf. Finally, sprinkle 1 tablespoon mozzarella cheese on top of each round.
Place cookie sheet under the broiler and cook until cheese is melted and just starting to brown, about 2 to 4 minutes. Serve.