Polenta Cakes With Vegetable Ragout

Recipe Ingredients

1 cup	237ml	Milk
1 cup	237ml	Chicken stock
2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Corn meal - plus
2 teaspoons	10ml	Corn meal
2 tablespoons	30ml	Parmesan cheese
2 teaspoons	10ml	Finely-chopped fresh chives
2 teaspoons	10ml	Fine chiffonade of basil
2 teaspoons	10ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
2/3 cup	41g / 1.4oz	Corn kernels
		Vegetable Ragout
4 tablespoons	60ml	Butter
2 teaspoons	10ml	Minced garlic
1 cup	237ml	Julienned Shiitake mushrooms
1 tablespoon	15ml	Finely-diced red onions
1/2 cup	55g / 1.9oz	Blanched, medium-diced carrots
1/2 cup	73g / 2.6oz	Medium-diced red peppers
1/2 cup	73g / 2.6oz	Medium-diced green zucchini
1/2 cup	118ml	Red wine
2/3 cup	157ml	Veal stock
1/2 teaspoon	2.5ml	Rosemary
2 tablespoons	30ml	Parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a medium sauce pan add the milk, chicken stock and butter and bring to a simmer. Add the corn meal and cook 8 to 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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9358) - from the TV FOOD NETWORK

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