POLENTA WITH VEGETABLE RAGOUT

      Title: POLENTA WITH VEGETABLE RAGOUT
  Categories: Miamiherald, Grains, Vegetarian, Ovolacto, Diabetic
       Yield: 4 Servings
  
 MMMMM----------------------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
 
 MMMMM-----------------------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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