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1
To make the polenta, set aside a 10 x 10inch shallow baking dish or other comparable dish.
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2
Bring the vegetable stock, salt, and rosemary to a boil in a mediumsize saucepan.
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3
Reduce the heat to a simmer, then gradually sprinkle in the cornmeal, whisking constantly with a wire whisk.
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4
Cook the polenta, whisking all the while, until it begins to pull away from the sides of the pan, about 7 minutes.
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5
Whisk in the butter, Parmesan cheese, and mozzarella cheese.
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6
Scrape the polenta into the reserved baking dish and smooth over the top.
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7
Let cool for 10 minutes, then cover and chill for at least 1 hour, or until cold throughout.
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8
When you are ready to broil the polenta, cut it into 12 squares or diamonds.
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9
Lightly brush both sides of each piece with the olive oil, and place the polenta on a baking sheet.
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10
Set aside while you cook the vegetables.
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11
To cook the vegetables, melt the butter in a mediumsize skillet over medium heat.
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12
Add the largest of the shallots and cover the pan.
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13
Cook 5 minutes, shaking the pan occasionally.
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14
Add the smaller shallots, sprinkle on the sugar, then sprinkle on a few tablespoons of water.
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15
Lower the heat, cover the pan, and cook until caramelized and soft, about 25 minutes.
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16
Continue to shake the pan on occasion while the shallots are cooking.
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17
Heat 1 tablespoon of the oil in a large, nonstick skillet over medium heat.
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18
Add the shiitake caps and saute until brown and juicy.
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19
Remove onto a plate.
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20
Add the remaining oil, then toss in the red peppers.
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21
Cook 2 minutes, then mix in the zucchini.
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22
Cook the vegetables, tossing often, until they are tender, yet crisp.
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23
Make a small well in the center of the pan and add the garlic.
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24
Cook 1 minute before mixing it into the vegetables.
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25
Stir in the shallots and shiitake mushrooms, then season generouly with salt and pepper.
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26
Keep the vegetables warm over low heat.
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27
Broil the polenta until golden brown on top and hot throughout.
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28
Serve 2 polenta squares on each plate with some vegetables along the center.
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29
Garnish with rosemary sprigs
