Polenta is Low FODMAP
Looking for a vegan fall and winter main dish? This recipe for Low FODMAP Polenta with Sautéed Mushrooms & Kale will please vegans, vegetarians and meat eaters alike. Oyster mushrooms are low FODMAP in generous portions and their meaty texture and flavor is hearty and satisfying. The polenta is purchased in logs and ready to go, which means that this elegant dish can be whipped up on a weeknight. The mushrooms are simply sautéed in a skillet with garlicky oil and seasoning and ladled over the crisp polenta rounds.
Soy Sauce is Low FODMAP
You Don’t Actually Have to Massage the Kale
While the idea of massaging kale might sound intriguing, it is actually a pain in the butt. I like to buy a big bunch of lacinato kale, strip it of its hard stems and then use the food processor fitted with a metal blade to chop – and massage – it. Massaging kale is called for in recipes to begin to break down the cell wall structure, which the food processor does quite easily. If you are a kale fan, check out our Kale Salad with Roasted Butternut Squash and Pomegranate and Fennel, Kale & Parsley Salad, as well as other recipes that you can search for using use our Recipe Filter. For brunch, lunch or breakfast, we also have our awesome kale and bread strata,
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Low FODMAP Polenta with Sautéed Mushrooms & Kale
This recipe for Low FODMAP Polenta with Sautéed Mushrooms & Kale takes advantage of purchased tubes of cooked polenta - making this a very quick & easy recipe.
- 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
- 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
- Place 3 tablespoons of the Garlic-Infused Oil in a large skillet and heat over low-medium heat. Add leek and scallion greens and sauté for a few minutes, until softened. Add chopped mushrooms, soy sauce and thyme and continue to sauté for a few minutes, until mushrooms have softened as well. Turn heat up, add white wine and kale sauté, stirring often, until almost all the liquid is absorbed. Taste and add pepper, as desired. Set aside and keep very warm.
- Heat remaining 2 tablespoons of oil in a clean skillet over medium heat. Add rounds of polenta, leaving room around them. (You will have to do this in batches). Cook for a few minutes until golden on the bottom, then flip over and cook the second side until golden. Keep warm while you cook remaining polenta rounds.
- To serve, place 2 polenta rounds on each dish and top with warm mushroom kale mixture. Serve immediately.