This is a great hearty vegetarian dinner idea that is very quick and easy to make!
Growing up, I was never a big fan of mushrooms. I don’t think many kids are. But, a few years ago, I attended baking and pastry school, in which I had to take a basic culinary class. We used mushrooms in numerous ways and since then, I have loved eating mushrooms; they are a great meat substitution.
Fontina Polenta with Sautéed Mushrooms:
2 Tbsp olive oil
8 oz exotic mushroom blend, chopped
8 oz cremini mushrooms, sliced
1/2 tsp dried thyme
1/4 tsp dried oregano
3 garlic cloves, chopped
1/3 cup mushroom or vegetable broth (reduced sodium)
2 tsp lemon juice
salt and pepper to taste
2 cups milk (I use 1%)
1 1/2 cups mushroom or vegetable broth
3/4 cup instant polenta
1 cup (4-5 oz) fontina cheese, shredded
1. Heat oil in 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.
2. Bring milk and 1 1/2 cups broth to a boil. Whisk in polenta; cook up to 4 minutes, stirring constantly. Stir in half of cheese and dash of salt to taste.
3. Divide polenta among 4 oven-safe bowls; top with remaining cheese. Broil 5 minutes or until top is golden brown. Top each serving with 1/2 cup mushrooms.
Tips and Thoughts:
If you can’t find exotic mushrooms or they are just too exotic for you, you can easily substitute white button mushrooms or additional cremini mushrooms.
If you are serving 2 people instead of 4, you can refrigerate the polenta and mushrooms to serve the next day. The polenta will become firm. If stored it in a square or rectangular shaped container, you can cut the polenta into strips and then broil them with the cheese sprinkled on top to make “polenta sticks.” This is just another fun way to eat the polenta!
You could also make these into little appetizers or bites by cutting the above strips into cubes and top with just a few mushrooms.
I use dried thyme and oregano, but you can use fresh if you like. Slightly increase the quantity since dried herbs have a stronger flavor than fresh herbs.
From Cooking Light