Two words:  Comfort Food!

Seriously delicious, milky warm polenta and cheese topped with a potent blend of herbs, garlic and mushrooms.

The recipe calls for Instant Polenta but please, do me a personal favor and DON’T DO IT!  Use the real thing! Bob’s Red Mill makes wonderful real Medium Ground or Coarse Ground Corn Meal.  It is NOT hard to cook like one may think and it really won’t add a time to your dish because while the polenta is cooking you’ll be washing, chopping, prepping everything else. I’ll lay the recipe out as it shows in Cooking light and then I’ll give you “my version”.

Fontal Polenta with Mushroom Saute










Cooking Light

Serves 4

2 tbsp olive oil

2 (4 oz) packages exotic mushroom blend, chopped   (I used 4 oz fresh shitake and 4 oz fresh oyster mushrooms, removed stems and sliced)

1 (8 oz) package pre-sliced cremini mushrooms (I used 8 oz fresh cremini mushrooms and sliced myself)

1 tsp minced fresh thyme

1/2 tsp minced fresh oregano

3 garlic cloves, chopped

1/3 c vegetable broth

2 tsp fresh lemon juice

1/8 tsp salt

1/8 tsp black pepper

2 c 2% milk (I used 2 c 1% Milk)

1 1/2 c vegetable broth (I used 2 c broth)

3/4 c instant polenta (I used 1 c Bob’s Red Mill medium grind corn meal)

1 c (4 oz) shredded fontal or fontina cheese, divided

1/4 tsp salt

Heat oil in skillet over medium high heat. Add mushrooms; saute for 10 minutes.  Add herbs and garlic, saute 1 more minute. Stir in 1/3 c vegetable broth and 2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp pepper.

Bring milk and 1 1/2 c vegetable broth to a boil. Stir in polenta, cooking constantly until thickened, add half the cheese and 1/4 tsp salt.  Divide polenta among dishes, top with remaining cheese.  Broil 5 minutes.  Top each with 1/2 c mushroom mixture.

Jeanette’s Version:

Add 2 c milk and 2c broth to 1 c corn meal in heavy bottom saucepan.  Heat on medium high heat, stirring often with a wire whisk, until beginning to thicken and boil.  Reduce heat to simmer, cover and cook, stirring often, for 25 minutes.

Meanwhile, prepare mushroom mixture ingredients and cheese.  When Polenta has finished cooking, remove from heat and add 1/2 the cheese. Stir and cover to keep warm.  Follow directions above to prepare mushroom mixture and follow broiling step as well.