Cheesy Polenta with Mushroom Sauté

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Photo: John Autry; Styling: Cindy Barr
Total Time
20 Mins
Yield
4 servings (serving size: 1 gratin)
Ivy Manning
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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