Fontal Polenta with Mushroom Sauce

2 tablespoons olive oil
2 (4-ounce) packages exotic mushroom blend, chopped
1 (8-ounce) package presliced 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

Heat oil in a skillet over high heat. Add mushrooms; saute 4 minutes. Add herbs and garlic; saute 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; cool 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.

4 servings.

From Cooking Light magazine, Dec. 2010, p. 40.