Summer Squash, Carrot, and Green Pea Ragout Over Polenta

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

Preparation

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.