Polenta with Fontina and Mushroom Ragu

Creamy, Cheesy Polenta with Browned Mushroom Ragu

This recipe is taken from the December, 2010 issue of Cooking Light.


2 tablespoons olive oil

8 ounces exotic mushroom blend, chopped

8 ounces presliced cimini mushrooms

1 teaspoon fresh thyme

1 teaspoon fresh oregano

3 garlic cloves, chopped

1/3 cup vegetable or chicken stock

2 teaspoons fresh lemon juice

pinch of salt

pinch of black pepper

2 cups 2% reduced fat milk

1 1/2 cups vegetable or chicken stock

3/4 cups instant polenta

1 cup shredded fontina cheese, divided

Heat oil in a skillet over high heat.  Add mushrooms; saute 4 minutes add herbs and garlic; saute 1 minute.  Stir in 1/3 cup broth, juice, salt and pepper.  Note:  make sure mushroom are completely dry or they won’t brown up nicely.

Bring milk and 1 1/2 cups broth to a boil.  Stir in polenta; cook 4 minutes, stirring constantly.  Stir in half of the cheese and another pinch of 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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