Summer Squash And Artichoke Caponata Over Polenta

1. 1

   In a large frying pan, heat 2 tablespoons of olive oil and saute the chopped summer squash until tender. Remove from heat.

2. 2

   In a separate sautee pan, heat the remaining olive oil over medium, stir in the onion and cook for about 5 minutes, until softened. Add the garlic and sugar and stir to coat the onions. Allow to cook for another couple of minutes.

3. 3

   Next add the tomatoes and allow to cook for about 5 minutes, then stir in the vinegar, artichokes, capers, olives, currants, and the cooked summer squash. Cook until everything is heated through, another 5 or so minutes.

4. 4

   Add salt and pepper to taste. Serve over the creamy polenta, topped with a little sprinkling of fresh basil.

5. 5

   In a large pot bring water and cream to a boil. Add the salt, then slowly pour in the polenta, stirring vigorously to prevent clumping.

6. 6

   Reduce the heat to simmer and cook for about 10 minutes until the polenta is thickened, stirring pretty much constantly.

7. 7

   Remove from the heat and gently stir in the butter and Parmesan and thoroughly blended in. Divide between serving dishes and top with caponata.

* Per serving · 4 servings · Values may vary.