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Summer Squash, Carrot, and Green Pea Ragout Over Polenta

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

  • Polenta:
  • 4 cups water
  • 1 cup instant polenta
  • 1/2 teaspoon salt
  • Ragout:
  • 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

Nutrition 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

How to Make It

  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.