Fontal Polenta with Mushroom Sauce

January brought a new issue of all my cooking magazines ~
which makes me happy and inspires me to try new things.

It is fun for me to flip through the pages and find
recipes that have a unique ingredient or new flavor.

This recipe called out to me because of the mushrooms.
I enjoy the earthy flavor of mushrooms and I love
mushroom and wine sauces. This recipe calls for
a mushroom blend and the market we shop has a nice
selection of mushrooms so it was a go on the recipe.

Fontal Polenta with Mushroom Sauce
Recipe adapted from Cooking Light

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
1/2 teaspoon minced fresh oregano
3 garlic cloves, chopped
1/3 cup organic vegetable broth
1/2 cup of white wine
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
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,* 1/2 cup white wine, lemon 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 mushroom sauce.

Fontal Polenta with Mushroom Sauce


This is a very nice dish. The combination of the cheese, polenta and mushroom is excellent! The original recipe does not call for white wine but I added a 1/2 cup of wine and cooked my mushroom mixture just a little bit longer than it recommended.