-
1
Whisk the cornstarch into the vegetable broth.
-
2
Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic.
-
3
Simmer 30 minutes.
-
4
*Pour hot mixture into blender and blend until smooth to make red pepper sauce.
-
5
While the pepper sauce is simmering, begin the polenta.
-
6
For the Polenta:
-
7
Combine vegetable stock and cream in a large heavy saucepan.
-
8
Heat to a gentle boil over medium heat, being careful not to burn.
-
9
While whisking constantly, gradually add the cornmeal.
-
10
Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy.
-
11
Stir in Parmesan, and season with pepper.
-
12
(Since Parmesan is salty, add salt only if needed).
-
13
Set aside in a warm place.
-
14
For the Ragout:
-
15
Heat oil in a saute pan.
-
16
Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften.
-
17
Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes.
-
18
Add olives and heat through.
-
19
Season with salt and pepper, as needed.
-
20
Remove from heat and stir in fresh tomato.
-
21
Let sit to rest.
-
22
To plate:
-
23
place cheese polenta onto serving plate, making a well in the center.
-
24
Top with vegetable ragout in the center, and spoon red pepper coulis over top.
-
25
Garnish with fresh basil.
-
26
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
-
27
Transfer liquid to a blender or food processor and fill it no more than halfway.
-
28
If using a blender, release one corner of the lid.
-
29
This prevents the vacuum effect that creates heat explosions.
-
30
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
