Fontal Polenta with Mushroom Sauté

Photo: John Autry; Styling: Cindy Barr

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

Yield: 4 servings (serving size: 1 gratin)
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 18g
  • Saturated fat: 7.9g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 16.9g
  • Carbohydrate: 30.5g
  • Fiber: 4.6g
  • Cholesterol: 42mg
  • Iron: 1.2mg
  • Sodium: 784mg
  • Calcium: 322mg


  • 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


  1. 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. 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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