Fontal Polenta with Mushroom Sauté

By Scout0421

Calories:377
Fat:18g (sat 7.9g,mono 8.1g,poly 1.3g)
Protein:16.9g
Carbohydrate:30.5g
Fiber:4.6g
Cholesterol:42mg
Iron:1.2mg
Sodium:784mg
Calcium:322mg

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 salt
• 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

Details

Servings 4

Preparation

Step 1

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, 1/8 teaspoon salt, and pepper.

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.