Recipe - Polenta Cakes With Vegetable Ragout

1 cup Milk
1 cup Chicken stock
2 tablespoon Butter
One half cup And 2 teaspoon corn meal
2 tablespoon Parmesan cheese
2 teaspoon Finely chopped fresh chives
2 teaspoon Finely chiffonade basil
2 teaspoon Chopped parsley
Salt and pepper to taste
2/3 cup Corn kernels
4 tablespoon Butter
2 teaspoon Garlic
1 cup Shiitake mushrooms;
julienned
1 tablespoon Red onions; finely minced
One half cup Carrots; blanched and medium
; minced
One half cup Red peppers; medium minced
One half cup Green zucchini; medium minced
One half cup Red wine
2/3 cup Veal stock
One half teaspoon Rosemary
2 tablespoon Parsley
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 810 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