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["On medium-high heat, saute onions in 2 tablespoons oil until they begin to brown, about 8 minutes.", "Add the garlic, give it 10 seconds to warm, then add the squash and saute, stirring slowly, until just al dente, about 5 minutes.", "Add the snow peas, saute for another minute.", "Add the remaining 3 tablespoons oil, give it 30 seconds to warm, then add the polenta cubes and fry, scraping the bottom of the pan as you stir, until the oil is absorbed.", "Stir in the basil strips, turn off the heat, and season to taste.", "Fill your kettle, put it to heat and have a heat-proof measuring device (like a pyrex cup) ready.", "Put meal, 1/2 cup cold water, and salt in a smallish saucepan over medium heat. Stir constantly.", "When the kettle is half way to boiling, add 1.5 to 2 cups of the hot water to the polenta pan in a slow stream, stirring constantly.", "Keep stirring as you bring the polenta to a boil.", "Once it's boiling, cover and cook 8 minutes, stirring to keep it from sticking to the bottom at minutes 4 and 6. Taste for doneness-there should be nothing crunchy-and cook a bit longer, adding another 1/4 cup water and stirring thoroughly, if needed.", "a. For people who like to minimize dishes: turn off the heat and let the polenta sit, covered, for at least 20 minutes.
