Cheesy Polenta with Mushroom Sauté
Cheesy Polenta with Mushroom Sauté is a gluten free and vegetarian main course. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 19g of fat, and a total of 384 calories. This recipe serves 4. If you have pepper, vegetable broth, vegetable broth, and a few other ingredients on hand, you can make it. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert.
Instructions
Heat oil in a skillet over high heat.
Add mushrooms; saut 4 minutes.
Add herbs and garlic; saut 1 minute. Stir in 1/3 cup broth, juice, 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.