Summer Squash, Carrot, And Green Pea Ragout Over Polenta Recipe

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.

No additional tips available.

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

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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.

Summer Squash, Carrot, And Green Pea Ragout Over Polenta

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