Fontal Polenta with Mushroom Sauté

This was one fantastically balanced dish. I loved the texture of the broiled cheese against the creamy polenta. This is definetly a keeper.

The ingredients blend so beautifully in this dish. The polenta and cheese form a slight crust under the broiler which gives way to creamy grains which compliment the earthiness of the fontal and mushrooms. The only changes I made were adding about 1 tbl white wine instead of lemon juice to the mushrooms and adding some fresh parmesan to the polenta. I'd serve this at a dinner party for sure!

I used fresh parsley, dried thyme and oregano in all cremini mushrooms, because that's what I had. Earthy, warm and perfect with pan seared pork chops and kale.

I'm sorry to say this dish was not a hit. It looked so promising too. I have never made polenta before and don't think I really like it. But not only that I used porcini, shitake and cremini mushrooms and that combination gave the dish too much flavor. I didn't think that was actually possible but the dish was too strong tasting and very rich. I made it exactly as the recipe called for except I used the broth from the porcini's I reconstituted instead of veggie broth and used white wine instead of lemon juice. I added a little more cheese too. Boo, I won't be making this again.

Outstanding! Delicious, cheesy, mushroomy & delicious! My market was out of cremini & exotic mushroom blends so I used button mushrooms & dried/rehydrated Shitakes. Leftovers great too as polenta stiffened up so it was a different texture. I prefer this as a side-dish.

Made this the night before Thanksgiving, What a way to start the holiday! My husband went nuts over it. Just Brilliant! Just did a little shrimp on the side.

This is a delicious recipe for polenta! I used Bob's Red Mill Stone Ground polenta and it had a great texture in this recipe. I only had cremini mushrooms on hand and mozzarella cheese, but the recipe turned out wonderfully anyway. I only used one cup of milk to 2.5 cups of water, but the polenta was really creamy. I added more cheese, as suggested by other reviewers, including parmesan. I agree that this recipe is better as a side.

made with straight cremini mushrooms and fontina cheese... so good! served with some grilled asparagus and hubby loved it!

This recipe is pretty tasty. It's very hearty, but not heavy. My grocery store was out of instant polenta, so I used precooked. I sliced it up, sauteed it for five minutes on each side, and layered the slices of polenta in a casserole dish. Between the two layers, I put half of the cheese. I then put the mushroom sauce on top and covered the whole thing with the remaining cheese. I broiled the whole dish for five minutes. My only complaint is that the mushroom sauce is pretty thin. If I made the recipe again, I would try to thicken the sauce, or cut the amount of veggie broth back.

I made a half recipe using cornmeal. This is the first time that i used milk to make polenta, and it was deliciously creamy. I'm not sure why the chicken broth is added to the mushrooms because I don't think the mushrooms need it. Will make again soon.

Good recipe. I used 1% milk since that is what I had, and dried herbs. The mushrooms were delicious and the polenta creamy and falvorful. Since I put them in smaller containers I had extra mushrooms, which were good enough to eat right out of the pan as I broiled the rest!

Decent. Used grits instead of polenta.

This was a flavorful and hearty vegetarian recipe. I served it with grilled asparagus which was perfect. Modifications: I had organic cremini mushrooms from the farmers market but no exotic mushroom blend, so I rehydrated some dried shitake mushrooms, which worked well. I agree with an earlier reviewer, I am not sure of the need to add broth and lemon juice to the mushroom mix. I would add it earlier next time and reduce the oil, I don’t think you need 2 tbs oil. This was my first time making polenta with milk, which made it nice and creamy (I also used 1% which was fine). I used straight cornmeal and increased the amount to 1 ¼ cup based on the recipe from the box. I also exchanged fontina cheese for parmesan, which was fantastic. Excellent dish.