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.