Lunch
Polenta Slices with Roasted Vegetables
Polenta swells in lightly salted water, sets firm and is cut into slices while zucchini and carrots roast soft in the oven. The two are served warm together and need no heat at all. A simple, plant-based lunch.
- Lactose-free
- Vegetarian
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Ingredients
- 150 g cornmeal (polenta)
- 600 ml water
- 200 g zucchini
- 200 g carrots
- 1 tsp mild olive oil
- 1 pinch salt
Method
- Bring the water with a pinch of salt to a boil, stir in the polenta and let it swell for 5 minutes.
- Spread the polenta on a tray, smooth out and let it set, then cut into slices.
- Cut zucchini and carrots into pieces, toss with the oil and bake at 190 °C for 20 minutes until soft.
- Warm the polenta slices briefly and serve with the vegetables.
Why this recipe is gentle
The polenta is cooked with just water and salt, and the vegetables roast soft at a mild temperature without heavy browning. There is no onion, garlic, citrus or tomato, only a little mild olive oil and a pinch of salt.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How well the dish sits with you depends on fat level, portion size and your own triggers.
- Let the polenta set firmly so it cuts cleanly into slices.
- Roast the vegetables just until soft, not dark, to keep them mild.
