Low FODMAP Polenta with Sautéed Mushrooms & Kale

Name: Low FODMAP Polenta with Sautéed Mushrooms & Kale
Total time: 30 min
Ingredients: 3 tablespoons plus 2 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent); 3/4 cup (54 g) finely chopped leek greens; 3/4 cup (48 g) finely chopped scallion greens; 10 ounces (280 g) trimmed and cleaned oyster mushrooms, (chopped); 1 tablespoon low sodium soy sauce; (use gluten-free if following a gluten-free diet); Scant 1/2 teaspoon dried thyme; 1/3 cup (75 ml ) dry white wine; 1 1/2 cups (65 g) very finely chopped and massaged kale; Freshly ground black pepper; 18 ounces (510 g) prepared, firm polenta log/tube, sliced crosswise into 12 rounds, about 1/4-inch (6 mm) thick

www.fodmapeveryday.com

Our Low FODMAP Polenta with Sautéed Mushrooms & Kale takes advantage of purchased, prepared polenta. This vegan dinner will come together in a flash.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

3 tablespoons plus 2 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
3/4 cup (54 g) finely chopped leek greens
3/4 cup (48 g) finely chopped scallion greens
10 ounces (280 g) trimmed and cleaned oyster mushrooms, (chopped)
1 tablespoon low sodium soy sauce; (use gluten-free if following a gluten-free diet)
Scant 1/2 teaspoon dried thyme
1/3 cup (75 ml ) dry white wine
1 1/2 cups (65 g) very finely chopped and massaged kale
Freshly ground black pepper
18 ounces (510 g) prepared, firm polenta log/tube, sliced crosswise into 12 rounds, about 1/4-inch (6 mm) thick