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Low FODMAP Mini Polenta Pizzas
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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.
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