7 1/2 cups water
1 teaspoon salt
1/2 teaspoon finely chopped fresh garlic
2 2/3 cups white or stone-ground cornmeal
3/4 cup (3 ounces) Wisconsin asiago cheese, shredded
2/3 cup (about 3 ounces) freshly grated Wisconsin Parmesan cheese
3 medium zucchini, each cut lengthwise into 6 (1/4-inch) strips
1 red onion, cut into 6 wedges
1 red or green bell pepper, cut into 1/2-inch strips
12 small button mushrooms
12 small oyster mushrooms,
9 cherry tomatoes, cut in half
1 tablespoon olive oil
1/4 teaspoon salt
Freshly ground pepper
1 tablespoon rice wine vinegar
1 teaspoon olive oil
1 teaspoon finely chopped fresh garlic
2 teaspoon chopped shallots
2 cups whipping cream
1/2 cup ( 3 ounces) crumbled Wisconsin Gorgonzola cheese
11/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh chives
1/4 teaspoon chopped fresh thyme
1/4 teaspoon mustard
1 to 2 tablespoons olive oil
2 tablespoons freshly grated Wisconsin Parmesan cheese
For the polenta, boil the water in a 2-quart, heavy saucepan. Add the salt, garlic, and cornmeal. Cook over medium heat, stirring constantly, until the mixture pulls away from the side of the pan, about 8 to 10 minutes. Remove from the heat; stir in the cheeses. Pour the mixture into a 13 x 9-inch pan lined with plastic wrap. Refrigerate 2 to 3 hours. Slice the polenta into 18 (4 x 1-inch) diamond-shaped strips.
For the grilled vegetables, preheat the broiler. Combine the vegetables in a large bowl. Add the olive oil, salt, and pepper; toss to coat. Place the vegetables on a broiler pan. Broil, 4 to 5 inches from the heat, until crisp- tender and lightly browned, about 7 to 10 minutes. Drizzle the vinegar over the vegetables; toss to coat. Set aside.
For the sauce, heat 1 1/2 teaspoons of olive oil in a 1-quart saucepan. Add the garlic and shallots. Cook over medium heat, stirring constantly, until the shallots are tender, 3 to 5 minutes. Add the whipping cream. Continue cooking, stirring occasionally, until the cream just comes to a boil, about 4 to 6 minutes. Add the Gorgonzola and continue cooking, stirring constantly, 5 minutes. Remove from the heat. Add all of the remaining sauce ingredients; stir until well combined. Set aside.
To serve, heat 1 to 2 tablespoons of olive oil in 10 inch skillet. Brown the polenta strips over medium heat, turning occasionally, until golden brown, 3 to 5 minutes. Arrange 3 polenta strips on each plate to form a Y-shaped design. Fold 3 strips of zucchini and place them in sections between the polenta. Place the remaining grilled vegetables in the center of each plate. Spoon the warm sauce over the polenta; sprinkle with Parmesan.