Polenta Cakes With Vegetable Ragout

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats		Dujour02	1	Servings

INGREDIENTS

1	c	Milk
1	c	Chicken stock
2	T	Butter
1/2	c	And 2 teaspoon corn meal
2	T	Parmesan cheese
2	t	Finely chopped fresh chives
2	t	Finely chiffonade basil
2	t	Chopped parsley
		Salt and pepper to taste
2/3	c	Corn kernels
4	T	Butter
2	t	Garlic
1	c	Shiitake mushrooms
		julienned
1	T	Red onions, finely diced
1/2	c	Carrots, blanched and medium
		diced
1/2	c	Red peppers, medium diced
1/2	c	Green zucchini, medium diced
1/2	c	Red wine
2/3	c	Veal stock
1/2	t	Rosemary
2	T	Parsley

INSTRUCTIONS

In a medium sauce pan add the milk, chicken stock and butter and  bring
to a simmer. Add the corn meal and cook 8-10 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
Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW #DJ9358 - JIM
COLEMAN  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1338 Calories From Fat: 734 Total Fat: 83.4g Cholesterol: 218.7mg Sodium: 1542.1mg Potassium: 1696.2mg Carbohydrates: 123.9g Fiber: 13.5g Sugar: 32.6g Protein: 31g