6-Ingredient Savory Polenta Muffins (vegan, gluten-free, no added sugar, oil-free, low-FODMAP)

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As we get ready to kick off our Facebook group challenge in a week, I know I’m going to need more calories to sustain myself through workouts. So I tried a little experiment today, and it turned out pretty well!

If you’re not familiar with polenta, you can buy it pre-cooked in the store. It usually comes in tubes or boxes (Tetra-paks), but then you don’t get to choose the ingredients, and it’s hard to shape it the way you want. So I found dry polenta (also called corn grits) and made my own!

Savory Polenta Muffins

  • 3 cups of water
  • 1 cup of polenta (grits)
  • 1 tbs oregano
  • 1 tbs basil
  • 1/4 cup nutritional yeast
  • 1 tsp dried chili flakes (optional)

Boil water. When boiling, slowly add polenta and stir. Reduce to a simmer.

Add seasonings and continue to stir occasionally. Cook until water is fully absorbed as per directions (my stovetop gets VERY hot, so it only takes me about 5-10 minutes). While cooking, preheat oven to 350 degrees.

When done cooking, immediately transfer spoonfuls of polenta to a cupcake pan. I have silicone cupcake liners that don’t need any grease, so mine are oil-free. If you use paper liners you may need to grease the pan–I don’t remember how to use the paper ones anymore.

You’ll see in the picture that my liners are filled to the top, but I’d actually recommend filling them only 50-60% of the way. When the polenta is that dense, it’s hard for it to cook.

Bake for 20-30 minutes or until a knife inserted in the center comes out clean.

These are a great accompaniment to some pasta with tomato sauce and veggies. I also tried one with a bit of The Ginger People’s ginger spread. Fantastic combination!

 

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