Cheesy Polenta with Mushroom Sauté

Photo: John Autry; Styling: Cindy Barr

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 377
Fat 18 g
Satfat 7.9 g
Monofat 8.1 g
Polyfat 1.3 g
Protein 16.9 g
Carbohydrate 30.5 g
Fiber 4.6 g
Cholesterol 42 mg
Iron 1.2 mg
Sodium 710 mg
Calcium 322 mg

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 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

Preparation

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, 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.

Note:

Ivy Manning,