This is one of the quickest family-pleasing low FODMAP recipes we’ve come up with! All of the toppings are interchangeable with any low FODMAP foods of your choice: some of our favourite extras include olives, achovies, tuna, pinapple and ham but we’re sure there’s loads of other combinations out there…
740ml boiling water
170g instant (fine) polenta (dry weight)
30g finely grated Parmesan cheese or mature cheese of your choice
75g tomato purée
25ml extra virgin olive oil
2tsp dried oregano
125g ball mozzerella
15ml garlic infused oil
1 red pepper and 1 green pepper, sliced roughly and roasted in the oven at 180°C under foil for 20 minutes.
1 large tomato sliced thinly
Preheat oven to 220°C (200°C fan) gas mark 7. Line a large baking sheet (at least 14″ square) with baking parchment or grease-proof paper. Put the boiling water and marmite in a pan and stir to dissolve. Add the polenta to the pan and stir.
Simmer for 5 minutes, stirring continuously, until the mixture thickens. Be aware this can become a little volcanic as it cooks so mind your hands!
Add the Parmesan or cheese of your choice and season with salt and pepper to taste. Pour the mixture on to the parchment or grease-proof paper and spread out with a palate knife to make a circle about 12″ across. Leave to cool.
In a new bowl, mix the tomato purée, olive oil and oregano with 15ml water until it makes a smooth sauce. Spread evenly over the cooled polenta base leaving a 1/2″ border.
Arrange the mozzarella, roasted peppers and tomato over the base and drizzle with the garlic infused oil. Bake in the oven for 15 to 20 minutes until the cheese is browning.
Serve hot, cut into wedges, with salad.