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.

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

pammerc's Review

September 03, 2012
excellent. I used chicken stock instead of water in the ragout and added a bit more than stated to make more broth. I've made this over rice and over couscous instead of polenta.

afbbkcalif's Review

July 31, 2010
This is incredible, I sometimes substitute green beans for the peas. If you take this to work for lunch you better have enough for everyone:)