Broiled Polenta With Vegetables And Caramelized Shallots

Recipe Ingredients

		The Polenta
3 1/2 cups	829ml	Vegetable stock
		= (or water)
1/2 teaspoon	2.5ml	Salt
		= (less if your stock is salty)
1 teaspoon	5ml	Finely-chopped fresh rosemary
		= (or 1/4 tspn dried rosemary, crumbled)
1 cup	62g / 2.2oz	Cornmeal
2 tablespoons	30ml	Unsalted butter
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1 cup	146g / 5.1oz	Grated mozzarella cheese
2 tablespoons	30ml	Olive oil - for brushing polenta
		The Vegetables
1 tablespoon	15ml	Butter
18		Shallots - peeled
		= (separate small ones from large ones)
1		Sugar
3 tablespoons	45ml	Olive oil
12		Shiitake mushrooms - stems discarded,
		Caps kept whole
2		Red bell peppers - cored, and
		Cut into strips 2" by 1/2"
2		Zucchini - halved lengthwise, (small)
		And cut diagonally 1/4" thick
3		Garlic cloves - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
		Rosemary sprigs - for garnish

Recipe Instructions

To make the polenta, set aside a 10- by 10-inch shallow baking dish or other comparable dish.

Bring the vegetable stock, salt, and rosemary to a boil in a medium-size saucepan. Reduce the heat to a simmer, then gradually sprinkle in the cornmeal, whisking constantly with a wire whisk. Cook the polenta, whisking all the while, until it begins to pull away from the sides of the pan, about 7 minutes. Whisk in the butter, Parmesan cheese, and mozzarella cheese.

Scrape the polenta into the reserved baking dish and smooth over the top. Let cool for 10 minutes, then cover and chill for at least 1 hour, or until cold throughout. When you are ready to broil the polenta, cut it into 12 squares or diamonds. Lightly brush both sides of each piece with the olive oil, and place the polenta on a baking sheet. Set aside while you cook the vegetables.

To cook the vegetables, melt the butter in a medium-size skillet over medium heat. Add the largest of the shallots and cover the pan. Cook 5 minutes, shaking the pan occasionally. Add the smaller shallots, sprinkle on the sugar, then sprinkle on a few tablespoons of water. Lower the heat, cover the pan, and cook until caramelized and soft, about 25 minutes. Continue to shake the pan on occasion while the shallots are cooking.

Heat 1 tablespoon of the oil in a large, nonstick skillet over medium heat. Add the shiitake caps and saute until brown and juicy. Remove onto a plate. Add the remaining oil, then toss in the red peppers. Cook 2 minutes, then mix in the zucchini. Cook the vegetables, tossing often, until they are tender, yet crisp.

Make a small well in the center of the pan and add the garlic. Cook 1 minute before mixing it into the vegetables. Stir in the shallots and shiitake mushrooms, then season generouly with salt and pepper. Keep the vegetables warm over low heat.

Broil the polenta until golden brown on top and hot throughout. Serve 2 polenta squares on each plate with some vegetables along the center. Garnish with rosemary sprigs.

This recipe yields 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9526) - from the TV FOOD NETWORK

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