Fontal Polenta with Mushroom Sauté

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
  • ½ teaspoon minced fresh oregano
  • 3 garlic cloves, chopped
  • 1/3 cup organic vegetable broth
  • + 8 more ingredients
    • 2 teaspoons fresh lemon juice
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
    • 2 cups 2% reduced-fat milk
    • 1 ½ cups organic vegetable broth
    • ¾ cup instant polenta
    • 1 cup (4 ounces) shredded fontal or fontina cheese, divided
    • ¼ 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 a...

View full recipe at SpringPad

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