This was one fantastically balanced dish. I loved the texture of the broiled cheese against the creamy polenta. This is definetly a keeper.
Fontal Polenta with Mushroom Sauté
kaykaypee Posted: 12/04/10
Namaste Posted: 11/23/10
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!
weekendcook Posted: 01/03/11
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.
Roughleyme Posted: 12/12/10
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.
promogal Posted: 12/21/10
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.
PamieK25 Posted: 11/25/10
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.
kkienast Posted: 01/13/11
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.
jax071 Posted: 06/07/11
made with straight cremini mushrooms and fontina cheese... so good! served with some grilled asparagus and hubby loved it!
jlwind00 Posted: 07/21/11
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.
vbak66 Posted: 10/02/11
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.
MMMMauskapf Posted: 11/08/11
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!
persnipity Posted: 04/14/12
Decent. Used grits instead of polenta.
mollydollyk Posted: 05/03/12
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.