Fontal Polenta with Mushroom Sauté

Name: Fontal Polenta with Mushroom Sauté
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 227 grams package presliced cremini mushrooms; 113 grams cup shredded fontal or fontina cheese, divided; 1 teaspoon minced fresh thyme; 3 garlic cloves, chopped; 2 teaspoons fresh lemon juice; 473 milliliters 2% reduced-fat milk; 227 grams packages exotic mushroom blend, chopped; 2 Tbsps olive oil; 1 teaspoons minced fresh oregano; 177 milliliters instant polenta; 0 teaspoons salt; 0 teaspoons salt; 79 milliliters organic vegetable broth; 355 milliliters organic vegetable broth

Fontal Polent Head to the store and pick up vegetable broth, salt, garlic cloves, and a few other things to make it today. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Heat oil in a skillet over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms; saut 4 minutes.

Ingredients you will need

Mushrooms

Add herbs and garlic; saut 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.

Ingredients you will need

Garlic

Pepper

Broth

Herbs

Juice

Salt

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.

Ingredients you will need

Mushrooms

Polenta