Summer Squash, Carrot, and Green Pea Ragout Over Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This light-and-simple ragout made with fresh produce is the essence of summer. Make the polenta first, and keep it warm while you prepare the vegetables. Ingredients:
4 cups water |
1 cup instant polenta |
1/2 teaspoon salt |
2 cups thinly sliced carrot |
2 teaspoons olive oil |
1 cup diced onion |
1 garlic clove, minced |
3 cups diced yellow squash (about 1 pound) |
1 1/4 cups water, divided |
2 tablespoons chopped fresh flat-leaf parsley, divided |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 cups shelled green peas (about 2 pounds unshelled green peas) |
1/4 cup thinly sliced fresh basil |
2 tablespoons fresh lemon juice |
1 1/2 tablespoons butter or stick margarine |
5 tablespoons (about 1 ounce) grated asiago cheese |
Directions:
1. To prepare polenta, bring 4 cups water to a boil in a saucepan; stir in polenta and 1/2 teaspoon salt. Reduce heat, and cook until thick (about 5 minutes), stirring frequently. Keep warm.
2. To prepare ragout, cook carrot in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
3. Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook 5 minutes or until soft. Stir in squash, 1/2 cup water, 1 tablespoon parsley, 1/2 teaspoon salt, and pepper; cover, reduce heat, and simmer 8 minutes or until squash is tender. Stir in carrot, 3/4 cup water, and peas. Bring to a simmer; cook for 10 minutes. Stir in 1 tablespoon parsley, basil, lemon juice, and butter. Serve ragout with polenta. Sprinkle with cheese.
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