Summer Squash, Carrot, and Green Pea Ragout Over Polenta

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.


5 servings (serving size: 1 cup ragout, 3/4 cup polenta, and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 25 %
Fat 8.3 g
Satfat 3.7 g
Monofat 2.9 g
Polyfat 0.6 g
Protein 9.6 g
Carbohydrate 49.4 g
Fiber 5.8 g
Cholesterol 17 mg
Iron 1.7 mg
Sodium 615 mg
Calcium 136 mg


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


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.

To prepare ragout, cook carrot in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.

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.


Deborah Madison,

Cooking Light

July 2000
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