Makes 4 servings
• 32 oz. mushrooms, thinly sliced
• 2 Tbsp. olive oil
• 2 Tbsp. chopped thyme leaves, divided
• 2 Tbsp. chopped tarragon
• 4 oz. grated fontina cheese
• 1 cup milk
• 1 egg yolk
• ¼ cup grated Parmigiano-Reggiano
• 4 cups hot water
• 2 Tbsp. honey
• 1 cup quick-cooking polenta
Heat a large sauté pan over medium-high heat and add the olive oil. Add one tablespoon thyme, tarragon, scallions and mushrooms and cook until tender, about six to seven minutes. Set aside.
While mushrooms are cooking, heat a medium saucepan with water, honey, one tablespoon thyme to a boil. Add the polenta and whisk to combine. Continue whisking and cooking until mixture is thickened, about five minutes. If it gets too thick you can add water to desired consistency. Set aside.
In another saucepan, heat the milk over medium heat. When milk is nice and hot, remove from heat and add the fontina and Parmigiano, mixing until smooth. Whisk in the egg yolk.
To serve: spoon polenta onto a plate, top with sautéed mushrooms, and fontina fondue. Garnish with thyme leaves if desired and serve with a side of vegetables or a salad.
Nutrition analysis per serving: 450 calories, 21 g fat, 23 g protein, 47 g carbohydrate, 4 g fiber, 390 mg sodium
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