Polenta with Vegetable Ragout

Polenta

 * 4 cups cold water or vegetable stock
 * 1 tsp dried rosemary, crushed
 * ½ tsp salt
 * 1 cup cornmeal
 * ½ cup grated Parmesan cheese

Sauce

 * 1 cup stock or water
 * 1 cup diced yellow onions
 * 1 cup zucchini, sliced in ½" rounds
 * 2 cup sliced asparagus, 1" lengths
 * 3 cup sliced mushrooms
 * 1½ cups tomatoes, chopped
 * 2 tbsp chopped fresh parsley
 * 2 tsp minced garlic
 * salt and pepper
 * goat cheese for garnish

Directions

 * 1) Bring water to a boil in a medium-size saucepan and add the rosemary and salt.
 * 2) Reduce the heat to a simmer and slowly add cornmeal, whisking constantly.
 * 3) Cook over low heat, still stirring, until mixture is thick, about 10 minutes.
 * 4) Remove from heat and stir in the Parmesan until melted.
 * 5) 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.
 * 6) 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.
 * 7) When you are ready to bake the polenta, remove from refrigerator, run a knife around the inside of the pan and turn on a flat surface.
 * 8) Cut into squares and place on a lightly oiled baking sheet.
 * 9) Bake at 350°F for about 15 minutes or until the tops begins to brown lightly.
 * 10) For the sauce: bring a cup of vegetable stock to a simmer in a saucepan.
 * 11) Add the onions and cook, covered, until they are transparent, about 15 minutes.
 * 12) Add zucchini, asparagus, and mushrooms and simmer uncovered for 15 minutes.
 * 13) Add the tomatoes, parsley, garlic and salt and pepper to taste.
 * 14) Cook another 5 minutes, spoon mixture over bowl of soft polenta or 2 squares of baked polenta.
 * 15) Garnish with goat cheese and serve at once.

Nutritional information
Per serving:
 * 238 calories | 13g pro | 38g carb | 6g fat (20%)
 * Exchanges: 2.7 vegetable | 1.6 bread | .9 meat | .2 fat