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Cook Up a Low-FODMAP Polenta with Dédé Wilson and Fody!

Have you heard about the low-FODMAP diet? This meal plan is often recommended for adults with digestive symptoms and conditions like IBS, which affects 10-15% of the global population. In a nutshell, it involves avoiding foods high in FODMAPs (fermentable oligo-, di-, mono-saccharides and polyols), which can trigger bloating, gas, and abdominal pain. Some of the major high-FODMAP foods to avoid include wheat, legumes, onions, dairy and certain fruits.

Although this diet may mean giving up some of the foods that you’re used to, it’s still easy to eat deliciously when following a low-FODMAP plan. Especially with products from Fody, which are created with the low-FODMAP eater in mind. Not only does their wide range of snacks, sauces, condiments, and seasonings make it easy to take the guess work out of choosing tummy-friendly foods, everything we’ve tried from them is seriously tasty, too.

If you’re following or are thinking of trying the diet, having a few low-FODMAP recipes under your belt is a must. Luckily, Dédé Wilson, a seasoned recipe developer and founder of the low-FODMAP resource FODMAP Everyday, shared her mouth-watering recipe with us for a Polenta Mushroom Bake with Tomato Sauce. It uses Fody Marinara sauce to make it super hearty and even has a non-dairy “cheese” sauce so that it’s perfectly creamy and crave-worthy.

Check out the recipe below and make sure to visit for more delicious low-FODMAP products and helpful information on the diet.


Low-FODMAP Polenta Mushroom Bake with Tomato Sauce

Serves 8

Prep: 10 minutes

Cook & bake time: 40 minutes


  • ¼ cup Fody Garlic-Infused Olive Oil, divided
  • ½ cup finely-chopped leek greens
  • ½ cup finely-chopped scallion greens
  • 8 ounces oyster mushrooms, trimmed, cleaned and chopped into small pieces
  • ½ teaspoon dried basil
  • 1 jar Fody Marinara Pasta Sauce (19.4 ounces)
  • Kosher salt
  • Freshly-ground black pepper
  • 2 tablespoons low-FODMAP, gluten-free flour
  • ¾ cup unsweetened almond milk
  • 2 tablespoons flaky nutritional yeast
  • 1 firm log/tube polenta (18 ounces)


1. Preheat oven to 375 degrees F. Coat the inside of a 9-inch pie plate or similar casserole dish with nonstick cooking spray; set aside.

2. Heat 2 tablespoons Fody Garlic-Infused Olive Oil in a large pan over medium-low heat. Add leek and scallion greens and sauté for a few minutes until softened. Add mushrooms and basil and continue to sauté for a few minutes until mushrooms have softened as well. Stir in Fody Marinara Pasta Sauce, then add salt and pepper to taste. Set aside.

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

4. Slice the polenta log into ¼-inch rounds. Arrange half of the polenta inside the prepared pie plate, covering the bottom. Top with half of the tomato sauce mixture, then drizzle with half of the almond milk sauce. Repeat the layers again, ending with drizzles of the almond milk sauce.

5. Transfer the pie plate to the oven and bake until bubbling, 25 to 30 minutes. Let sit for 5 minutes, then serve immediately.

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