Summer Squash, Carrot, And Green Pea Ragout Over Po

Name: Summer Squash, Carrot, And Green Pea Ragout Over Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Polenta:, 4 cups water, 1 cup instant polenta, 1/2 teaspoon salt, and more.

Yes, Summer Squash, Carrot, And Green Pea Ragout Over Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Squash, Carrot, And Green Pea Ragout Over Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions