Cheesy Polenta Lasagne with Mushrooms and Seitan

Name: Cheesy Polenta Lasagne with Mushrooms and Seitan
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 Gruyère, 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

Cheesy Polenta Lasagne with Mushrooms and Seitan was pinched from <a href="http://www.epicurious.com/recipes/food/views/Cheesy-Polenta-Lasagne-with-Mushrooms-and-Seitan-351433" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1/2 stick unsalted butter

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3 tablespoons all-purpose flour

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2 1/2 cups whole milk

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1/4 pound Italian Fontina, coarsely grated (about 1 cup)

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3 ounces Gruyère, coarsely grated (about 1 cup), divided

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Scant 1/2 teaspoon grated nutmeg

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3 garlic cloves, thinly sliced

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3 tablespoons olive oil

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10 ounces cremini mushrooms, thinly sliced

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8 ounces seitan (patted dry and thinly sliced)

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1/2 teaspoon thyme leaves

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3 tablespoons water

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2 (16-to 18-ounce) logs ready-made plain polenta

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