Fontal Polenta with Mushroom Saute

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

2 tablespoons olive oil

2 (4-ounce) packages exotic mushroom blend, chopped

1 (8-ounce) package presliced cremini mushrooms

1 teaspoon minced fresh thyme

1/2 teaspoon minced fresh oregano

3 garlic cloves, chopped

1/3 cup organic vegetable broth

2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

2 cups 2% reduced-fat milk

1 1/2 cups organic vegetable broth

3/4 cup instant polenta

1 cup (4 ounces) shredded fontal or fontina cheese, divided

1/4 teaspoon salt

Directions:

1. Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.
2. Bring milk and 1 1/2 cups broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.

By RecipeOfHealth.com