1. 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.
2. 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.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 56.9mg||1 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 23.9g|
|Protein 2.8g||4 %|
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Calories per serving: 128
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