Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------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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