Rating: 4.5 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 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.

Recipe by Cooking Light December 2010


Read the full recipe after the video.

Recipe Summary

20 mins
4 servings (serving size: 1 gratin)


Ingredient Checklist


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.

  • 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.