Cheesy Polenta with Mushroom Sauté

INGREDIENTS

2 tbsp

olive oil

2 4 ounce packages

exotic mushroom blend, chopped

1 8 ounce package

presliced cremini mushrooms

1 tsp

minced fresh thyme

1/2 tsp

minced fresh oregano

garlic cloves, chopped

1/3 cup

organic vegetable broth

2 tsp

fresh lemon juice

1/8 tsp

black pepper

2 cups

2% reduced-fat milk

1 1/2 cups

organic vegetable broth

3/4 cup

instant polenta

1 cup

shredded fontal or fontina cheese, divided

1/4 tsp

salt