GOURMET VEGETARIAN POLENTA RECIPES RECIPES

Steps:

• Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
• Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
• Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
• Arrange polenta bites on a platter and serve.
• Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

Steps:

• Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. *Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.
• Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.
• Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
• Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.