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Fontal Polenta with Mushroom Sauté

Fontal Polenta with Mushroom Saute
Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield

4 servings (serving size: 1 gratin)

This rich dish is ideal for a festive brunch or easy dinner party. The mushroom sauce tempers the rich fontal cheese.

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

Nutrition 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 784 mg
  • calcium 322 mg

How to Make It

  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.