Broiled Polenta with Morel Vinaigrette and Garlic Lime Shrimp
This recipe is
SUPER low in FODMAPS, and it is an unbelievably delicious party dish, easy to serve to lots of people (thanks
to Deny Soto for passing me the base recipe, which I’ve modified a little). It takes about an hour to cook everything. but note that you need to make the polenta early and let it chill for a few hours before doing final steps.
(NOTE: This is a
modified, lower-FODMAP version of this recipe - http://www.foodnetwork.com/recipes/bobby-flay/grilled-polenta-with-morel-vinaigrette-recipe/index.html)
Polenta Ingredients:
Earth Balance butter
substitute (which is dairy-free), for greasing pan
8 cups chicken
stock or veggie stock
2 cups raw polenta
1 teaspoon coarse kosher salt
1 cup fresh or
frozen corn kernels
1 cup freshly
grated lactose-free Parmesan cheese (or any similar lactose-free cheese, or you
can skip this altogether)
2 tablespoons
finely chopped fresh parsley leaves, plus more for garnish
1/4 cup olive
oil
Salt and freshly
ground pepper
Polenta Directions:
-Generously grease
a large shallow baking dish and set aside. In a large saucepan, bring the
chicken or veggie stock to a boil. Slowly pour in the polenta and the salt,
whisking constantly with a wire whisk. Reduce the heat to low and cook,
stirring constantly with a wooden spoon until thickened and smooth, about 20 to
25 minutes. Fold in the corn, lactose-free cheese, and parsley. Pour the
mixture into the prepared baking dish. Cover and chill in the refrigerator at
least 4 hours or overnight.
-Brush with
olive oil and season with salt and pepper. Broil polenta until browned. Grill
on both sides until golden brown. Cut into squares. Arrange the polenta squares
on a platter, add two shrimp (see below recipe) to each square, and spoon the
vinaigrette (see below recipe) over. Sprinkle with chopped parsley.
Morel Vinaigrette Ingredients:
1/4 cup aged
sherry vinegar
1 tablespoon
Dijon mustard
1 tablespoon
walnut oil
3/4 cup pure
olive oil
Salt and freshly
ground pepper
1/2 pound morel
mushrooms, washed thoroughly and dried (Note that mushrooms are listed as high
FODMAP, but they’re ok for me in small doses. You might want to only use a FEW of these mushrooms, and
chop them up super fine after they’re sautéed, so you still get the taste
without too many FODMAPS J)
Morel Vinaigrette Directions:
In a blender,
blend the vinegar and mustard until smooth. With the motor running, slowly add
the walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt
and pepper, to taste. Pour into a medium bowl and set aside.
Heat the
remaining 1/4 cup of oil in a large saute pan over high heat. Add the mushrooms
and cook until golden brown. Season with salt and pepper, to taste. Remove the
mushrooms from the heat and coarsely chop them. Fold the mushrooms into the
vinaigrette. Spoon the vinaigrette over the grilled polenta and shrimp.
NOTE: It’s delicious to add a blended shallot to this recipe if
you can handle a little bit of FODMAPS.
GARLIC AND LIME SHRIMP
(Shrimp recipe
is a modified, lower-FODMAP version of this - http://www.food.com/recipe/chilis-spicy-garlic-lime-shrimp-76470)
Shrimp Ingredients:
2 tablespoons garlic-infused
olive oil (note that garlic-infused oil has the taste of garlic, but not the
FODMAPS!)
About 1 pound fresh large shrimp, peeled (make sure you have about 5-6 per person)
1 lime
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon fresh parsley
1/4 teaspoon fresh thyme
About 1 pound fresh large shrimp, peeled (make sure you have about 5-6 per person)
1 lime
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon fresh parsley
1/4 teaspoon fresh thyme
Shrimp Directions:
Make the seasoning blend by combining all the spices in a small bowl.
Preheat a large skillet over medium heat. Add oil. When hot, add the shrimp to the pan.
Cut the lime in half and squeeze each half into the pan over the shrimp. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir. Saute the shrimp for 5 to 8 minutes or until they begin to brown. Be sure to cook both sides of all the shrimp.
