Fontal Polenta with Mushroom Sauté
Bookmark this page
Ingredients
2 tablespoons olive oil
2 packs (4 oz each) exotic mushroom mixes, chopped
1 pack (8 oz) pre-sliced cremini mushrooms
1 teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
3 garlic cloves, chopped
⅓ cup organic vegetable broth
2 teaspoons fresh lemon juice
⅛ a teaspoon of salt
⅛ a teaspoon of ground black pepper
2 cups low-fat milk 2%
1 ½ cups organic vegetable stock
¾ cup instant polenta
1 cup (4 oz) grated fontale or fontina cheese, divided
¼ teaspoon salt
To make
This hearty dish is perfect for a festive brunch or light dinner party. Mushroom sauce softens the rich taste of Fontanka cheese.
Heat the oil in a large skillet over high heat. Add the mushrooms; simmer for 4 minutes. Add the herbs and garlic; simmer for 1 minute. Add 1/3 cup broth, juice, 1/8 teaspoon salt and pepper.Bring the milk and 1 1/2 cups broth to a boil. Add the polenta; cook for 4 minutes, stirring constantly. Add half the cheese and 1/4 teaspoon salt. Divide the polenta into 4 baking portions; top with the remaining cheese. Bake for 5 minutes. Sprinkle each serving with 1/2 cup mushrooms.
Heat the oil in a large skillet over high heat. Add the mushrooms; simmer for 4 minutes. Add the herbs and garlic; simmer for 1 minute. Add 1/3 cup broth, juice, 1/8 teaspoon salt and pepper.Bring the milk and 1 1/2 cups broth to a boil. Add the polenta; cook for 4 minutes, stirring constantly. Add half the cheese and 1/4 teaspoon salt. Divide the polenta into 4 baking portions; top with the remaining cheese. Bake for 5 minutes. Sprinkle each serving with 1/2 cup mushrooms.
Views: 103
Author:Admin
Published: 11/20/2023 7:57 PM
Was this recipe helpful to you?
Yes
No
Comments (0)