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Low FODMAP Polenta Mushroom Bake | Fody Foods Co.

Low FODMAP Recipes

low-fodmap-polenta-and-mushrooms

10 Min

40 Min

Makes 8 servings

Description of Fody's Low FODMAP Polenta Mushroom Bake with Low FODMAP Tomato Sauce

One of our favorite low FODMAP vegetarian recipes, our Low FODMAP polenta mushroom bake with Low FODMAP tomato sauce comes out of the oven bubbling and inviting - perfect for a cooler weather day or evening. Low FODMAP oyster mushrooms are sautéed with Fody's Low FODMAP Garlic-Infused Olive Oil, and a nice amount of scallion and leek greens. Fody's Low FODMAP Marinara Pasta Sauce is used to great effect - no pasta in sight! Everything gets layered in a casserole dish with a “cheesy” sauce made from an almond milk béchamel and flaky nutritional yeast.

Nutritional yeast does indeed have a cheesy-like flavor, but different brands have very different textures. Look for a “flaky” style, such as Bragg’s; the more granular type will not work in this low FODMAP dinner recipe.

For the Low FODMAP polenta, look for tubes of prepared polenta in your supermarket; they look like logs. This is a shelf stable product that is often found near the gluten-free items, gluten-free pasta or organic items.


Low FODMAP Polenta Mushroom Bake with Low FODMAP Tomato Sauce Ingredients

  • 1/4 cup (60 ml) Fody Garlic-Infused Olive Oil, divided
  • 1/2 cup (36 g) finely chopped leek greens
  • 1/2 cup (32 g) finely chopped scallion greens
  • 8-ounces (225 g) trimmed and cleaned oyster mushrooms, chopped
  • 1/2 teaspoon dried basil
  • 1, 19.4-ounce (550 g) jar Fody Marinara Pasta Sauce
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons low FODMAP, gluten-free flour
  • 3/4 cup (180 ml) unsweetened almond milk
  • 2 tablespoons flaky nutritional yeast
  • 18-ounces (510 g) prepared, firm polenta log/tube

Cooking Directions for Low FODMAP Polenta Mushroom Bake with Tomato Sauce

Preheat oven to 375F/190C. Coat the inside of a 9-inch (23 cm) pie plate or similar casserole dish with nonstick spray; set aside.

Place 2 tablespoons of the Fody Low FODMAP Garlic-Infused Olive 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 and basil and continue to sauté for a few minutes, until mushrooms have softened as well. Stir in Fody Low FODMAP Marinara Pasta Sauce, taste and adjust seasoning. Set aside.

Heat remaining 2 tablespoons of Fody Garlic-Infused Olive Oil in a small saucepan over low-medium heat; whisk in flour and continue to cook, whisking frequently, until just starting to color. Whisk in almond milk and keep whisking and cooking until a smooth sauce forms; whisk in nutritional yeast, cook for about 1 minute, and season well with pepper. Remove from heat.

Slice the Low FODMAP polenta log into 1/4-inch (6 mm) rounds. Arrange half of the polenta in the prepared pie plate, covering the bottom. Top with half of the mushroom/tomato sauce then drizzle with half of the “white” sauce. Repeat the layers, ending with drizzles of the “white” sauce..

Bake for about 25 to 30 minutes or until casserole is bubbling. Let sit for 5 minutes then serve immediately.


About the Chef

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Low FODMAP recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes and Low FODMAP vegetarian recipes, food and diet guidance, as well as resources, support and more at FODMAP Everyday®.

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