Sautéed Garden Veggies with Polenta Rounds

Sautéed Garden Veggies with Polenta Rounds

The last few mornings have seemed almost a little fall like. I’m not sure whether to be happy or sad. Summer vegetables are my favorite. But that will change once again when the season changes, then I will love everything about the fall. You see I can be quite fickle like that. The garden is quickly shifting on its own as most of my lettuce has bolted and the sweet peas and green beans are winding down.

Polenta, known as corn grits are simply coarsely ground bits of dried corn. Most of the time these corn grits are boiled in water and finished with a little butter, cheese or marinara sauce. For today’s dish I made a small batch of polenta. Right before moving the saucepan off the heat some freshly grated Parmesan cheese was added along with a pat of butter. After letting the mixture cool for 5 to 10 minutes; it is poured onto a large breadboard. When the polenta has cooled, small rounds were cut out and sautéed with a little olive oil and topped with fresh veggies that I had sautéed from the garden. The vegetables were crisp-tender and the polenta creamy and delicious, pure heaven!

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Sautéed Garden Veggies with Polenta Rounds

by Cheri August-9-2016

Crisp-tender garden vegetables top creamy polenta rounds for a quick and easy delicious summer meal.

Ingredients

• 3 cups Water
• 1/2 teaspoon Salt
• 1 cup Corn grits
• 1 tablespoon Butter
• 1/4 cup grated Parmesan chese
• 1 small Zucchini
• 1 small Summer squash
• 1/3 pound Sweet peas
• 1/2 pint Cherry tomatoes

Instructions

In a large saucepan heat water to a boil, slowly pour in polenta, stirring constantly. Reduce heat and simmer gently. Stir and cook until mixture is very thick, about 20 minutes. Stir in butter and Parmesan cheese. Remove from heat, let sit about 5 to 10 minutes. Pour mixture onto a large baking sheet or breadboard. Smooth polenta down with a spatula, you want mixture about an inch thick.In a large skillet add olive oil, cut both squashes lengthwise and then into slices, trim the sweet peas and add to skillet, stir-fry veggies a couple of minutes then add tomatoes whole. When tomatoes start to burst remove veggies from skillet and set aside.Using a round muffin tin or jar cut out rounds and sauté in skillet both sides. Remove rounds from skillet and top with crisp-tender vegetables.

Details

Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Yield: 3 to 4

Sautéed Zucchini, Summer Squash, Sweet Peas and Cherry Tomatoes with Polenta Rounds