For the Coulis-
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
For 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.
For the Ragout-
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.
When blending hot liquids- Remove liquid from the heat and
allow to cool for at least 5 minutes. Transfer liquid to a blender
or food processor and fill it no more than halfway. If using a
blender, release one corner of the lid. This prevents the vacuum
effect that creates heat explosions. Place a towel over the top of
the machine, pulse a few times then process on high speed until
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