Polenta cakes with vegetable ragout
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| 1 | cup | Chicken stock |
| 2 | tablespoons | Butter |
| ½ | cup | And 2 teaspoon corn meal |
| 2 | tablespoons | Parmesan cheese |
| 2 | teaspoons | Finely chopped fresh chives |
| 2 | teaspoons | Finely chiffonade basil |
| 2 | teaspoons | Chopped parsley |
| Salt and pepper to taste | ||
| ⅔ | cup | Corn kernels |
| 4 | tablespoons | Butter |
| 2 | teaspoons | Garlic |
| 1 | cup | Shiitake mushrooms; julienned |
| 1 | tablespoon | Red onions; finely diced |
| ½ | cup | Carrots; blanched and medium |
| ; diced | ||
| ½ | cup | Red peppers; medium diced |
| ½ | cup | Green zucchini; medium diced |
| ½ | cup | Red wine |
| ⅔ | cup | Veal stock |
| ½ | teaspoon | Rosemary |
| 2 | tablespoons | Parsley |
| Salt and pepper to taste | ||
Directions
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
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Recipe by: CHEF DU JOUR SHOW #DJ9358 - JIM COLEMAN Converted by MM_Buster v2.0l.