Fontal Polenta with Mushroom Sauté

Ingredients

• 0.1 teaspoon pepper black
• 8 ounce pre cremini mushrooms 
• 4 ounces fontina shredded divided
• 1 teaspoon thyme leaves fresh minced
• 3  garlic cloves chopped
• 2 teaspoons juice of lemon fresh
• 2 cups milk 2% reduced-fat
• 8 ounce exotic mushroom blend chopped
• 2 tablespoons olive oil 
• 0.5 teaspoon oregano fresh minced
• 0.8 cup polenta instant
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.3 cup vegetable broth organic
• 1.5 cups vegetable broth organic

Equipment

• frying pan

Directions

1. Heat oil in a skillet over high heat.
2. Add mushrooms; saut 4 minutes.
3. Add herbs and garlic; saut 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.
4. Bring milk and 1 1/2 cups broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.