Polenta cakes with vegetable ragout

Yield: 1 servings

Measure 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
\N \N 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
\N \N ; 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
\N \N Salt and pepper to taste

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.

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