Polenta with Mushrooms
2 tbls. olive oil, 2 (4 oz.) packages exotic mushroom blend, chopped, 1 (8 oz.) package presliced cremini mushrooms, 1 tsp. minced fresh thyme, 1/2 tsp. minced fresh oregano, 3 garlic cloves, chopped, 1/3 cup organic vegetable broth, 2 tsp. fresh lemon juice, 1/8 tsp. salt, 1/8 tsp. black pepper, 2 cups 2% reduced-fat milk, 1 1/2 cups organic vegetable broth, 3/4 cup instant polenta, 1 cup (4 oz. ) shredded fontal or fontina cheese, divided, 1/4 tsp. salt.
- 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, lemon juice, 1/8 tsp. 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 the cheese and 1/4 tsp. salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.