Skip to main content
Get Care MyChart Find a Provider Find a Location

Makes 4 servings

Ingredients

• 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

Preparation

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

Related articles

Classic greek salad with fresh garden vegetables.

Greek salad recipe

A refreshing and flavorful salad made with tomatoes, cucumbers, onions, olives and feta cheese.

Recipe: Sparkling strawberry mint mocktail

As the weather heats up, it’s important to drink enough water and avoid dehydration—some signs of which include muscle cramps, dizziness or fatigue. Here's a delicious recipe for staying hydrated!
square-of-chocolate-cherry-baked-oatmeal-on-plate

Chocolate cherry baked oatmeal recipe

Makes 6 servings Ingredients 2 cups old fashioned oats 1 tsp. baking powder ¼ cup light brown sugar 2 Tbsp. cocoa powder ¼ tsp. salt 2 cups fresh or frozen
fresh ideas for fruit

Fresh ideas for fruit

Traditionally fruit is eaten plain or doused in sugar and butter and served as a dessert; however, fruit can be used in a wide range of recipes.

1900 South Ave.
La Crosse, WI 54601

(608) 782-7300

Language Support:
Jump back to top