Fontal Polenta with Mushroom Saute is one delectable vegetarian dish. There have been different versions of how Fontal Polenta with MushroomSaute is made but nevertheless, this Italian dish is one favorite amongst vegans. Many people may be wondering what this meal includes. Fontal is actually a kind of cheese and has a bland taste with a soft, buttery texture. Polenta on the other hand is mostly used in Italian cooking and is a thick mush made of cornmeal that is boiled in water or stock.
Benefits of Fontal Polenta with Mushroom Saute
Polenta is a common ingredient in most Italian dishes. It is mainly made of cornmeal that has been boiled in water or at times in stock. Most vegans love to make polenta dishes because it is low in fat and is a plant-based food. polenta is also rich in protein and we all know that protein is said to be the building block of the body and helps us stay active. Apart from these, polenta is also rich in vitamins such as riboflavin, folic acid and thiamine and minerals too such as potassium, iron and zinc. Eating the recipe, Fontal Polenta with Mushroom Saute, is truly something that can give a kick in a vegetarian diet.
Ingredients of Fontal Polenta with Mushroom Saute
- 2 tablespoons olive oil
- 2 (4-ounce) packages exotic mushroom blend, chopped
- 1 (8-ounce) package pre-sliced cremini mushrooms
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon minced fresh oregano
- 3 garlic cloves, chopped
- 1/3 cup organic vegetable broth
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups 2% reduced-fat milk
- 1 1/2 cups organic vegetable broth
- 3/4 cup instant polenta
- 1 cup (4 ounces) shredded fontal or fontina cheese, divided
- 1/4 teaspoon salt
Steps for Making Fontal Polenta with Mushroom Saute
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, juice, 1/8 teaspoon 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 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.
Time Table and Serving
- Preparation Time: 10 minutes
- Cooking Time: 10 hours
- Serving: 4 people
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