Name: Fontal Polenta with Mushroom Saut&eacute;
Total time: 20 min
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; ⅓ cup organic vegetable broth; 2 teaspoons fresh lemon juice; ⅛ teaspoon salt; ⅛ 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

This rich dish is ideal for a festive brunch or easy dinner party. The mushroom sauce tempers the rich fontal cheese.

Fontal Polenta with Mushroom Saut&eacute;

olive oil

(4-ounce) packages exotic mushroom blend, chopped

(8-ounce) package presliced cremini mushrooms

thyme

oregano

garlic cloves, chopped

vegetable broth

lemon juice

salt

black pepper

2% reduced-fat milk

polenta

(4 ounces) shredded fontal

Heat oil in a skillet over high heat. Add mushrooms; saut&eacute; 4 minutes. Add herbs and garlic; saut&eacute; 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.


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.


This was wonderful.  I made a few small changes.  1. I cut half an onion and sautéed it first, then add the mushrooms.  2. I used a dried mushroom blend from Costco and reconstituted them (instead of the exotic blend; it's very economical! I also used the cremini).  3. I used the broth from reconstituting the mushrooms in place of vegetable broth/water. 4. I used white wine at the end instead of lemon juice. 5. I used the mushroom water/broth instead of vegetable broth in the polenta, and I used regular polenta because the store didn't have instant.  6. I don't own gratin dishes, so I put it in a square baking pan, added the cheese and broiled.  I cut it in 4 pieces when it was done. Delicious!!  This is a keeper recipe, I'll make this again.

Great recipe. I used a mixture of fresh creminis, shiitakes, and hen of the woods mushrooms. Couldn't find fontina cheese so used Gouda and sharp cheddar. Increased polenta to 1 1/4 cups. And I didn't have ramekins so I baked it in a casserole dish. Served with side salad. So delicious and a great way to observe Meatless Monday. I will be adding this to my list of recipe favorites.

Delicious, everyone loved it. I must be a big dummy because when the recipe called for polenta, I MADE polenta. I had my lightbulb moment too late, so although I boiled the milk/stock mixture and the COOKED polenta for a loooong time, I'm sure my dish was softer than it should have been.  Still, it was wonderful. I cooked Italian sausage and sauteed broccoli as two separate sides, both were excellent compliments.

This was a flavorful and hearty vegetarian recipe. I served it with grilled asparagus which was perfect. 

Modifications: I had organic cremini mushrooms from the farmers market but no exotic mushroom blend, so I rehydrated some dried shitake mushrooms, which worked well. I agree with an earlier reviewer, I am not sure of the need to add broth and lemon juice to the mushroom mix. I would add it earlier next time and reduce the oil, I don’t think you need 2 tbs oil. This was my first time making polenta with milk, which made it nice and creamy (I also used 1% which was fine). I used straight cornmeal and increased the amount to 1 ¼ cup based on the recipe from the box. I also exchanged fontina cheese for parmesan, which was fantastic. 

Excellent dish.

Good recipe. I used 1% milk since that is what I had, and dried herbs. The mushrooms were delicious and the polenta creamy and falvorful. Since I put them in smaller containers I had extra mushrooms, which were good enough to eat right out of the pan as I broiled the rest!

I made a half recipe using cornmeal. This is the first time that i used milk to make polenta, and it was deliciously creamy. I'm not sure why the chicken broth is added to the mushrooms because I don't think the mushrooms need it. Will make again soon.

This recipe is pretty tasty. It's very hearty, but not heavy. My grocery store was out of instant polenta, so I used precooked. I sliced it up, sauteed it for five minutes on each side, and layered the slices of polenta in a casserole dish. Between the two layers, I put half of the cheese. I then put the mushroom sauce on top and covered the whole thing with the remaining cheese. I broiled the whole dish for five minutes.

My only complaint is that the mushroom sauce is pretty thin. If I made the recipe again, I would try to thicken the sauce, or cut the amount of veggie broth back.

made with straight cremini mushrooms and fontina cheese... so good! served with some grilled asparagus and hubby loved it!

This is  a delicious recipe for polenta! I used Bob's Red Mill Stone Ground polenta and it had a great texture in this recipe. I only had cremini mushrooms on hand and mozzarella cheese, but the recipe turned out wonderfully anyway. I only used one cup of milk to 2.5 cups of water, but the polenta was really creamy. I added more cheese, as suggested by other reviewers, including parmesan. I agree that this recipe is better as a side.

I used fresh parsley, dried thyme and oregano in all cremini mushrooms, because that's what I had.  Earthy, warm and perfect with pan seared pork chops and kale.

Outstanding! Delicious, cheesy, mushroomy &amp; delicious!  My market was out of cremini &amp; exotic mushroom blends so I used button mushrooms &amp; dried/rehydrated Shitakes. Leftovers great too as polenta stiffened up so it was a different texture. I prefer this as a side-dish.

I'm sorry to say this dish was not a hit. It looked so promising too. I have never made polenta before and don't think I really like it. But not only that I used porcini, shitake and cremini mushrooms and that combination gave the dish too much flavor. I didn't think that was actually possible but the dish was too strong tasting and very rich. I made it exactly as the recipe called for except I used the broth from the porcini's I reconstituted instead of veggie broth and used white wine instead of lemon juice. I added a little more cheese too. Boo, I won't be making this again.

This was one fantastically balanced dish.  I loved the texture of the broiled cheese against the creamy polenta.  This is definetly a keeper.

Made this the night before Thanksgiving, What a way to start the holiday! My husband went nuts over it. Just Brilliant! Just did a little shrimp on the side.

The ingredients blend so beautifully in this dish. The polenta and cheese form a slight crust under the broiler which gives way to creamy grains which compliment the earthiness of the fontal and mushrooms.  The only changes I made were adding about 1 tbl white wine instead of lemon juice to the mushrooms and adding some fresh parmesan to the polenta. I'd serve this at a dinner party for sure!

Fresh herbs and creamy fontina cheese up the flavor quota and add even more dimension to the mushrooms.

Fontal Polenta with Mushroom Sauté

Total: 20 minutes

Servings: 2.5

Cost: $13.64 /serving

Author : Ivy Manning

Ingredients

Instructions

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