In 20 minutes you can enjoy this hearty vegetarian dish from Cooking Light. It’s ideal for a festive brunch or easy dinner party. The mushroom sauce tempers the rich fontal cheese and melt-in-your-mouth polenta. If you can’t find fontal or fontina cheese, use provolone, gruyere or gouda instead.
Ingredients Directions 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. Nutrition Information Serves: 4 | Serving Size: 1 gratin Per serving: Calories: 374; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Cholesterol: 43mg; Sodium: 518mg; Carbohydrate: 37g; Dietary Fiber: 4g; Sugar: 9g; Protein 17g Nutrition Bonus: Potassium: 695mg; Iron: 6%; Vitamin A: 24%; Vitamin C: 8%; Calcium: 37%
Find more low-calorie dinner meals like this from the new Cooking Light Diet, where you can lose weight without giving up the foods you love. Learn more at CookingLightDiet.com. Follow Cooking Light on Facebook for more daily recipe inspiration.
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