Gouda Polenta with Mushroom Sauté
Ingredients
- 2 tablespoons olive oil
- 120 g exotic mushroom blend chopped
- 250 g button mushrooms
- 1 teaspoon fresh thyme minced
- 1/2 teaspoon dried oregano
- 3 garlic clove chopped
- 1/3 cup organic vegetable stock
- 2 teaspoons lemon juice optional
- salt and pepper to taste
- 2 cups milk
- 375 ml vegetable broth
- 3/4 cup instant polenta or normal
- 1 cup gouda cheese shredded and divided
- 1/4 teaspoon salt
Instructions
- Prepare polenta according to packaging instructions however replace half the required water with milk. Once cooked, stir in half of cheese and salt to taste. Divide polenta among dishes.
- Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in broth, lemon juice (optional). Season with salt and pepper. Divide the mushrooms among the dishes and top with remaining cheese. Serve immediately
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