Lemony Vegetable and Polenta Skillet


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.