Crispy Polenta and Zucchini Chips Recipe | IrritableBowelSyndrome.net
This recipe for crispy polenta and zucchini chips is baked in the oven rather than pan-fried. It's a lighter, healthier, and guilt-free IBS-friendly snack!
Ingredients
- 3 cups of water
- 6.5 ounces of cornmeal
- 1/2 tbsp of salt
- 2 medium zucchini
- 2 tbsp of olive oil
- 4 tbsp of grated parmesan cheese
- a spoon of rosemary leaves
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