Mushroom and Fontal Polenta

This recipe continues my quest into trying different polenta dishes. This is only my second time cooking the corn meal starch, but it goes quite well. The savory, smooth polenta pairs perfectly with mild yet rich fontal and absolutely delicious mushrooms. You can easily substitute another cheese if you prefer, but I think the fontal works wonderfully. It's creamy and mild, but still has just enough of a bite to make it tantalizing.

I served the polenta with some grilled cajun swordfish and caramelized brussels sprouts for a delightful meal. However, this fontal polenta dish is so versatile that you can easily pair it with any number of other dishes. Let us know in the comments if you find something particularly delicious!

Difficulty: medium
Time: 30 min
Cost: $38.33



Nutrition and recipe below the jump.

Mushroom and Fontal Polenta
Ingredients:
1 tbsp olive oil
5 c exotic mushroom mix, including cremini, sliced
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp black pepper
1 c vegetable broth, low sodium
2 c fat free milk
3/4 c instant polenta (uncooked)
5 oz fontal, shredded

Heat a pan over medium-high heat. Add the olive oil, swirling to coat. When the pan is hot, add the mushrooms. Saute for 5 minutes. The mushrooms should just be starting to wilt at this point. Add the garlic, thyme, oregano, and black pepper. Add 1/3 cup of water. Stir to combine evenly and saute for another 3 minutes. Then set aside and keep warm.

As the mushrooms are cooking, you'll want to get another burner going for the polenta. In a pot, combine the vegetable broth, milk, and another 1/2 c of water. Bring to a boil and then stir in the polenta. Cook four minutes, stirring nearly the entire time. Add half of the cheese and stir, letting the cheese melt into the polenta.

Get your oven pre-heating to broiler. Split the polenta into broiler-proof gratin dishes - I actually used my french onion soup bowls. Divide the other half of the fontal cheese which is still remaining among the gratin dishes. Sprinkle it on top. Broil the gratins for 5 minutes or until the cheese is hot and bubbly.

Spoon the mushrooms evenly over the polenta before serving.

Servings: 4
Serving size: about 3/4 c polenta and cheese with 1/4 c mushroom mixture
Nutrition: calories 355; carbs 41g; fat 15g; protein 20g; sodium 305mg; iron 8mg