Cheesy Polenta with Mushroom Sauté

Name: Cheesy Polenta with Mushroom Sauté
Total time: 20 min
Yield: 4 servings (serving size: 1 gratin)
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; ½ teaspoon minced fresh oregano; 3 garlic cloves, chopped; ⅓ cup organic vegetable broth; 2 teaspoons fresh lemon juice; ⅛ teaspoon black pepper; 2 cups 2% reduced-fat milk; 1 ½ cups organic vegetable broth; ¾ cup instant polenta; 1 cup (4 ounces) shredded fontal or fontina cheese, divided; ¼ teaspoon salt

1 Rating
1 Review

By Ivy Manning

Recipe by Cooking Light

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:

20 mins

Yield:

4 servings (serving size: 1 gratin)

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

377 calories; fat 18g; saturated fat 7.9g; mono fat 8.1g; poly fat 1.3g; protein 16.9g; carbohydrates 30.5g; fiber 4.6g; cholesterol 42mg; iron 1.2mg; sodium 710mg; calcium 322mg.

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CynthiaChappell

10/10/2011

I am trying to eat meatless once a week and I have made this a couple of times now. It's fantastic! I don't miss the meat at all. I have made it according to the directions and it comes out great.. Very filling too.

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