Fresh basil and lemon juice brighten the flavours of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it
- 1 ½ cups fresh or frozen corn kernels, divided
- 1 ¼ tsp. cornstarch
- 1 large crookneck squash, cut into ½ inch cubes (2 ½ cups)
- 2 cups small sugar snap peas
- 1 Tbs. butter or margarine
- 12 oz. prepared polenta, cut into ½ inch cubes
- 1 cup small grape tomatoes
- ½ cup packed grated Parmesan cheese (1 ½ oz.)
- 2 Tbs. lemon juice
- ⅓ cup chopped fresh basil
- 1 Blend ½ cup corn, cornstarch, and ½ cup water in blender or food processor 1 to 2 minutes, or until smooth, scraping down sides of blender as needed.
2 Coat medium skillet with cooking spray. Add crookneck squash in even layer. With top remaining 1 cup corn, then peas and butter (do not toss to blend). Pour in ¼ cup water, and bring to boil over medium-high heat. Cover, and cook 5 minutes, or until squash is just tender.
3 Add polenta, tomatoes, cheese, lemon juice, and corn sauce from blender. Toss gently and cook.
4 1½ minutes or until sauce thickens, season with salt and pepper, if desired. Mix in basil.