Title: Polenta with Vegetable Ragout
Categories: Grain Vegetarian Diabetic Lamb Mushroom
Yield: 4 Servings

FOR THE POLENTA
4	c	Cold water or vegetable stock
1	ts	Dried rosemary; crushed
1/2	ts	Salt
1	c	Cornmeal
1/2	c	Grated Parmesan cheese
FOR THE SAUCE
1	c	Stock or water
1	c	Diced yellow onions
1	c	Zucchini; sliced in 1/2" rounds
2	c	Sliced asparagus; 1" lengths
3	c	Sliced mushrooms
1 1/2	c	Tomatoes; chopped
2	tb	Chopped fresh parsley
2	ts	Minced garlic
		Salt and pepper
		Goat cheese for garnish

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 the polenta in a soft state, you can keep it mushy by adding water and occasionally stirring until the sauce is ready. If you plan to bake it 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 o=polents, 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. For 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, Sppon mixture over bowl of soft polenta or 2 squares of baked polenta. Garnish with goat cheese and serve at once.

Nutritional info per serving: 238 cal; 13g pro, 38g carb, 6g fat(20%) Exchanges: 2.7 vegetable, 1.6 bread, .9 meat, .2 fat

Source: The Complete Vegetarian, Miami Herald, 1/18/96 format by Lisa Crawford

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