Fontal Polenta With Mushroom Sauté

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2 tablespoons olive oil

2 (4-ounce) packages exotic mushroom blend, chopped

1 (8-ounce) package presliced cremini mushrooms

1 teaspoon minced fresh thyme

1/2 teaspoon minced fresh oregano

3 garlic cloves, chopped

1/3 cup organic vegetable broth

2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

2 cups 2% reduced-fat milk

1 1/2 cups organic vegetable broth

3/4 cup instant polenta

1 cup (4 ounces) shredded fontal or fontina cheese, divided

1/4 teaspoon salt

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