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ROASTED VEGETABLE TERRINE For the vegetables 15 cloves garlic, peeled 2 leeks, trimmed, cut in half, and washed, or 2 red onions, peeled and cut into 6 wedges 4 medium carrots, peeled 1 red bell pepper 20 green beans 8 asparagus spears 2 cups mushrooms, stemmed 1 & 1/2 tablespoons extra-virgin olive oil salt and freshly ground black pepper For the polenta 1 cup yellow cornmeal (preferably stone-ground) 3 & 1/2 cups Basic Vegetable Stock or water 1 clove garlic, minced 1/4 teaspoon minced fresh rosemary 10 savoy or green cabbage leaves spray oil 1. Preheat the oven to 375 de- grees. Place the garlic, leeks, car- rots, bell peppers, green beans, asparagus and mushrooms on a nonstick baking sheet and toss with the olive oil and salt and- pepper. Roast the vegetables until soft and golden brown. The greenbeans and mushrooms will cook the quickest (15 to 20 min- utes); the carrots and leeks will take the longest (40 to 50 min- utes). Check the vegetables for doneness every 10 minutes; when cooked, a vegetable will feel soft. As soon as each is cooked, trans- fer it to a platter to cool. Reserve drinDings.if anv. 2. Meanwhile, prepare the po- lenta. In a mixing bowl, combine 1 cup cornmeal and 1 cup veg- etable stock and whisk to a smooth paste. Bring the remaining stock to a boil in a heavy saucepan (preferably nonstick). Add the cornmeal mixture to the stock in a thin stream, whisking steadily. Boil the polenta for 3 minutes, whisking steadily. Reduce the heat; add the garlic, rosemary, and any drippings from the roast- ed vegetables. 3. Gently simmer the polenta for 30 to 40 minutes, or until the mixture thickens enough to pull away from the sides of the pan. It should be the consistency of soft ice cream. It's not necessary to whisk the polenta continuously, but you should give it a stir every 5 minutes. Season the polenta with salt and pepper: It should be highly seasoned and still warm when the terrine is as- sembled. 4. Meanwhile, cook the cab- bage leaves in 3 quarts rapidly boiling, salted water for 2 min- utes, or until tender. Drain the cabbage leaves and shock chill in ice water. Drain the cabbage leaves and blot dry on paper towels. 5. Assemble the terrine. Spray a 9-inch terrine mold or loaf pan (preferably non-stick) wet leaves, letting 2 inches of the leaves hang over the edge. 6. Spread 1/3 cup polenta in the bottom of the mold. Arrange a layer of vegetables on top, us- ing polenta to fill in any gaps. Add more polenta, more vegeta- bles, more polenta, more vegeta- bles, etc. until all are used up. Press down firmly on the vegetables as you complete each layer. Vary the vegetables by shape and color to create a mosaic-like effect when the ter- rine is sliced. If using leeks, add them last. The final layer should be polenta. 7. Fold the cabbage leaves over the top of the terrine. Place a cut- ting board and a heavy weight on top of the terrine and let stand for 1 hour. 8. The terrine can be served hot or cold. (It's easier to slice cold.) To serve, invert the terrine onto a cutting board. Cut it widthwise into 3/4-inch slices, using an electric knife, a serrat- ed bread knife, or the sharpest, most slender carving knife you own. Press a spatula flat against the front of each slice to hold it steady as you cut it. (