A very simple, easy and delicious Fontal Polenta with Mushroom Sauté recipe. So addictive, you won’t stop eating it!
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
Instructions
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.
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