Recipe: Polenta with Vegetable Ragout

POLENTA WITH VEGETABLE RAGOUT

FOR THE POLENTA:
4 cups cold water or vegetable stock
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 cup cornmeal
1/2 cup grated parmesan cheese
FOR THE SAUCE:
1 cup stock or water
1 cup diced yellow onions
1 cup zucchini, sliced in 1/2-inch rounds
2 cups sliced asparagus, 1-inch lengths
3 cups sliced mushrooms
1 1/2 cups chopped tomatoes
2 tablespoons chopped fresh parsley
2 teaspoons minced garlic
salt and pepper
goat cheese (for garnish)

TO PREPARE THE POLENTA:
Bring water to a boil in a medium-size saucepan and add the rosemary and salt. Reduce the heat to a simmer and slowly add cornmeal, whisking constantly. Cook over low heat, still stirring, until mixture is thick, about 10 minutes. Remove from heat and stir in the Parmesan until melted.

IF YOU ARE PLANNING TO SERVE THE POLENTA IN A SOFT STATE:
You can keep the polenta mushy by adding water and occasionally stirring until the sauce is ready.

IF YOU PLAN TO BAKE THE POLENTA:
Pour the polenta into a lightly oiled shallow baking dish, smooth top and let cool for 1 hour, or up to 24 hours. When you are ready to bake the polenta, remove from refrigerator, run a knife around the inside of the pan and turn on a flat surface. Cut into squares and place on a lightly oiled baking sheet. Bake at 350 degrees F for about 15 minutes or until the tops begins to brown lightly.

TO PREPARE THE SAUCE:
Bring a cup of vegetable stock to a simmer in a saucepan. Add the onions and cook, covered, until they are transparent, about 15 minutes.

Add zucchini, asparagus, and mushrooms and simmer uncovered for 15 minutes.

Add the tomatoes, parsley, garlic and salt and pepper to taste. Cook another 5 minutes.

TO SERVE:
Spoon the sauce mixture over bowl of soft polenta or 2 squares of baked polenta. Garnish with goat cheese and serve at once.

Servings: 4
Source: The Complete Vegetarian