Meatless Wednesday, oops Thursday

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.
  • Enjoy

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