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Rating: 4.5 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 2
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  • 1 star values: 1

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

Ivy Manning
Recipe by Cooking Light December 2010

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Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 gratin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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 784mg; calcium 322mg.
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