Fontal Polenta with Mushroom
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Serves: 2
Cook time: 15 minutes
Total time: 20 minutes
Serves: 2
Ingredients
- 2 tablespoons olive oil
- 12 ounces chopped mushrooms (any type is fine – a mix is best)
- 1 teaspoon fresh thyme, minced
- 3 garlic cloves, chopped
- 2 cups chicken stock
- 2 cups whole milk
- ¾ cup instant polenta
- 4 ounces shredded Il Villaggio Italian Fontal Cheese
- salt and pepper, to taste
At a glance
Recipe type: Dinner
Cuisine: Italian
Instructions
- Heat olive oil in a skillet over high heat. Add mushrooms and sauté until brown, about 4 minutes. Add thyme, garlic, ⅓ cup stock, and salt and pepper to taste. Set aside.
- Combine milk and remaining stock in a large saucepan and bring to a boil. Stir in polenta and cook for 4 minutes, stirring constantly. When polenta is creamy and free of lumps, stir in 2 ounces Fontal cheese and a pinch of salt.
- Transfer to a serving dish, and top with the remaining shredded cheese and the mushroom mixture. Serve immediately.
