CHEESY POLENTA WITH MUSHROOMS

In 20 minutes you can enjoy this hearty vegetarian dish from Cooking Light. It’s ideal for a festive brunch or easy dinner party. The mushroom sauce tempers the rich fontal cheese and melt-in-your-mouth polenta. If you can’t find fontal or fontina cheese, use provolone, gruyere or gouda instead.



Ingredients for servings

    Polenta

  • 2 tablespoons olive oil

  • 2 packages exotic mushroom blend chopped, 4-ounce each package

  • 1 package presliced cremini mushrooms 8-ounce each package

  • 1 teaspoon minced fresh thyme

  • 0.5 teaspoon minced fresh oregano

  • 3 cloves garlic chopped

  • 0.33 cup organic vegetable broth

  • 2 teaspoons fresh lemon juice

  • 0.125 teaspoon salt

  • 0.125 teaspoon black pepper

  • 2 cups 2% reduced-fat milk

  • 1.5 cups organic vegetable broth

  • 0.75 cup instant polenta (certified gluten-free if necessary)

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

  • 0.25 teaspoon salt

Directions

  • Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 0.33 cup broth, juice, 0.125 teaspoon salt, and pepper.

  • Bring milk and 1.5 cups broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 0.25 teaspoon salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 0.5 cup mushrooms.

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