Fontal Polenta with Mushroom Sauté

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.

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.

Delicious, everyone loved it. I must be a big dummy because when the recipe called for polenta, I MADE polenta. I had my lightbulb moment too late, so although I boiled the milk/stock mixture and the COOKED polenta for a loooong time, I'm sure my dish was softer than it should have been. Still, it was wonderful. I cooked Italian sausage and sauteed broccoli as two separate sides, both were excellent compliments.

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.

This was wonderful.  I made a few small changes.  1. I cut half an onion and sautéed it first, then add the mushrooms.  2. I used a dried mushroom blend from Costco and reconstituted them (instead of the exotic blend; it's very economical! I also used the cremini).  3. I used the broth from reconstituting the mushrooms in place of vegetable broth/water. 4. I used white wine at the end instead of lemon juice. 5. I used the mushroom water/broth instead of vegetable broth in the polenta, and I used regular polenta because the store didn't have instant.  6. I don't own gratin dishes, so I put it in a square baking pan, added the cheese and broiled.  I cut it in 4 pieces when it was done. Delicious!!  This is a keeper recipe, I'll make this again.

This was one fantastically balanced dish. I loved the texture of the broiled cheese against the creamy polenta. This is definetly a keeper.

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.

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.

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!

Decent. Used grits instead of polenta.