Polenta Cakes with Vegetable Ragout

Ingredients

• 2 tb Parmesan cheese
• 2 ts Chopped parsley
• 1 c Shiitake mushrooms;
• ; diced
• 1/2 c Red wine
• 2 tb Parsley
• salt and pepper to taste
• salt and pepper to taste
• 1/2 c Carrots; blanched and medium
• 2 ts Finely chopped fresh chives
• 1/2 c And 2 teaspoon corn meal
• 1/2 c Red peppers; medium diced
• 2 ts Finely chiffonade basil
• 2 ts Garlic
• 2/3 c Corn kernels
• 1/2 c Green zucchini; medium diced
• 1 c Chicken Stock
• 4 tb Butter
• 1 c milk
• 2 tb Butter
• 1 tb Red onions; finely diced
• 2/3 c Veal stock
• 1/2 ts Rosemary

Instructions

1. In a medium sauce pan add the milk, chicken stock and butter and bring to a simmer. Add the corn meal and cook 8-10 minutes over low heat or until the mixture starts pulling away from the pan. Remove from the heat and fold in Parmesan cheese, chives, basil, parsley, corn kernels and salt and pepper to taste. Spray a cookie sheet and spread the mixture on top. Allow to cool and cut into serving pieces. Melt 3 tablespoons of the butter and saute the garlic. Add the Shiitake mushrooms and saute until wilted. Add the red onions and cook until lightly translucent. Add the carrots, red peppers and zucchini. Deglaze with the red wine and add the veal stock and reduce to a thick consistency. Finish with the rosemary and parsley. Salt and pepper to taste. Stir in the last tablespoon of butter. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9358 - JIM COLEMAN