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| Photo courtesy of Jenni Cotting via Flickr |
This simple dish served with a green salad makes for a wonderful spring meal. Feel free to substitute any kind of cheese or mushrooms in this dish. You may also add extra veggies (sliced carrots or chopped tomatoes) into the mushroom saute to give it extra flavor. Enjoy!
Ingredients
2 tablespoons olive oil
2 (4-ounce) packages of portabella mushrooms, chopped
1 (8-ounce) package cremini mushrooms, chopped
1 cup fresh spinach, loosely chopped
1 teaspoon thyme
1/2 teaspoon oregano
3 garlic cloves, chopped
1/3 cup vegetable broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups milk
1-1/2 cups vegetable broth
3/4 cup instant polenta
1 cup (4 ounces) shredded fontina cheese, divided
1/4 teaspoon salt
Preparation
1. Heat oil in a skillet over high heat. Add mushrooms and sauté 4 minutes. Add herbs, garlic and spinich and sauté 1 minute. Stir in 1/3 cup broth, lemon juice, 1/8 teaspoon salt, and pepper.
2. Bring milk and 1-1/2 cups broth to a boil in separate pan. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt.
1 teaspoon thyme
1/2 teaspoon oregano
3 garlic cloves, chopped
1/3 cup vegetable broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups milk
1-1/2 cups vegetable broth
3/4 cup instant polenta
1 cup (4 ounces) shredded fontina cheese, divided
1/4 teaspoon salt
Preparation
1. Heat oil in a skillet over high heat. Add mushrooms and sauté 4 minutes. Add herbs, garlic and spinich and sauté 1 minute. Stir in 1/3 cup broth, lemon juice, 1/8 teaspoon salt, and pepper.
2. Bring milk and 1-1/2 cups broth to a boil in separate pan. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt.
3) Divide polenta among 4 single-serve oven dishes and top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.
Serve.
Serve.
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