In a medium sauce pan add the milk, chicken stock and butter and bring to a simmer. Add the corn meal and cook 8-10 minutes over low heat or until the mixture starts pulling away from the pan. Remove from the heat and fold in Parmesan cheese, chives, basil, parsley, corn kernels and salt and pepper to taste. Spray a cookie sheet and spread the mixture on top. Allow to cool and cut into serving pieces. Melt 3 tablespoons of the butter and saute the garlic. Add the Shiitake mushrooms and saute until wilted. Add the red onions and cook until lightly translucent. Add the carrots, red peppers and zucchini. Deglaze with the red wine and add the veal stock and reduce to a thick consistency. Finish with the rosemary and parsley. Salt and pepper to taste. Stir in the last tablespoon of butter. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9358 - JIM COLEMAN
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|Serving Size: 1 Serving (985g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 704 (63%)|
|Amt Per Serving||% DV|
|Total Fat 78.2g||104 %|
|Saturated Fat 46.8g||234 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 205mg||63 %|
|Sodium 1594.3mg||55 %|
|Potassium 1297.6mg||34 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 43.8g|
|Protein 20.1g||29 %|
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Calories per serving: 1124
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