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.