Wednesday, March 12, 2014

 

Polenta with Mushrooms

  • 2 tablespoons olive oil
  • (4-ounce) packages exotic mushroom blend, chopped
  • (8-ounce) package presliced cremini mushrooms
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon minced fresh oregano
  • 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

Preparation

Total: 20 Minutes 
  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. 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.

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