I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Okay, I think that's it. I think that's the last of the mushroom posts...for now anyway...bwaAAHAHAHAHAHA!
(Forgive me, we've had quite a few snow days and the cabin fever is making me a bit crazy.)
This is a really good recipe if you're making polenta for the first time. I adore polenta, I love it's creamy, smooth, yet nutty texture. It's so filling and rich and is the perfect palate for so many toppings and mix ins. This particular version is full of melty, creamy fontina cheese, and then topped with a gorgeous mixture of sauteed mushrooms. So filling, and great for your meatless Mondays. It also gave me an excuse to use my French Onion Soup bowls again!
FontalPolenta with Mushroom Saute Cooking Light December 2010
2 tablespoons olive oil 2 (4-ounce) packages exotic mushroom blend, chopped 1 (8-ounce) package preslicedcremini mushrooms 1 teaspoon minced fresh thyme 1/2 teaspoon minced fresh oregano 3 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
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 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.
Per Serving: CALORIES 377 ; FAT 18g (sat 7.9g,mono 8.1g,poly 1.3g); CHOLESTEROL 42mg; CALCIUM 322mg; CARBOHYDRATE 30.5g; SODIUM 784mg; PROTEIN 16.9g; FIBER 4.6g; IRON 1.2mg