Polenta With Wisconsin Asiago And Sautéed Vegetables

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Wisconsin Cheese


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Sautéed Vegetables:

1 tablespoon olive oil

2 medium red peppers, cut into strips

2 medium sweet onions, cut into wedges

1 fennel bulb, thinly sliced; reserve fennel weed for garnish

3 cups sliced fresh crimini or button mushrooms

1 tablespoon coarsely chopped fresh garlic

1 tablespoon snipped fresh parsley

1 teaspoon coarse ground pepper

1 can (14 1/2 ounces) chicken broth


6 cups water

1 1/2 teaspoons salt

1 1/2 cups polenta style cornmeal

1 container (8 ounces) Wisconsin Mascarpone cheese

1 cup (3 ounces) shredded Wisconsin Asiago cheese

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