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Cheesy Polenta Lasagne with Mushrooms and Seitan


Cheesy Polenta Lasagne with Mushrooms and Seitan Recipe

Ingredients:
  • 1/2 stick unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1/4 pound Italian Fontina, coarsely grated (about 1 cup)
  • 3 ounces Gruyre, coarsely grated (about 1 cup), divided
  • Scant 1/2 teaspoon grated nutmeg
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons olive oil
  • 10 ounces cremini mushrooms, thinly sliced
  • 8 ounces seitan (patted dry and thinly sliced)
  • 1/2 teaspoon thyme leaves
  • 3 tablespoons water
  • 2 (16-to 18-ounce) logs ready-made plain polenta
Directions:
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