Recipe Details

Fontal Polenta with Mushroom Saute

  • Servings: 4
  • Ready In 25 minutes
  • 2 tablespoons olive oil
  • 2 packages (4-ounce) exotic mushroom blend; chopped
  • 1 package (8-ounce) 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) fontal or fontina cheese; shredded
  • 1/4 teaspoon salt
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.

Nutritional Facts

  • Serving Size 1 Serving (149g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 128
    Calories From Fat 19
  • % Daily Value
  • Total Fat 2g
    3%
  • Saturated Fat 0g
    1%
  • Trans Fat 0g
  • Cholesterol 0g
    0%
  • Sodium 1g
    0%
  • Total Carbohydrate 24g
    7%
  • Dietary Fiber 1g
    2%
  • Sugars 24g
  • Protein 3g
    4%