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Low FODMAP Polenta with Sautéed Mushrooms & Kale on an aqua plate

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.

Course: Appetizer, Dinner & Lunch, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 6 servings
Calories: 159 kcal
Author: Dédé Wilson

Ingredients:

Preparation:

  1. 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.
  2. 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.
  3. To serve, place 2 polenta rounds on each dish and top with warm mushroom kale mixture. Serve immediately.

Notes:

Tips

  • Perhaps you have never bought the pre-made polenta before. At first sight, it can look odd. After all, it is a tube of polenta! But take a look at the ingredients. These logs actually have a very simple ingredient list and they are certainly convenient. Try it with this recipe!
Nutrition Facts
Low FODMAP Polenta with Sautéed Mushrooms & Kale
Amount Per Serving
Calories 159 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 96mg4%
Potassium 9mg0%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.