I love the simple and tasty. I've said many times here on the blog that sometimes it amazes me how just a few very simple ingredients can taste so wonderful. And when those ingredients are some you grew yourself, even better! I didn't actually grow the squash, but my mom did and she gave it to me. The basil is ALL mine!! Can't live without that stuff.
This is a quick and easy summer dish. It goes great as a side dish along side some grilled chicken, or keep it meatless and serve it with some salad and a baguette
Creamy Polenta with Summer Squash Saute
for the polenta:
3/4 cup polenta (or cornmeal; not instant)
3 cups low-sodium chicken broth
1/3 cup heavy cream
1/2 cup grated parmesan cheese
for the saute:
1 Tbsp. olive oil
2 small zucchini, cut in half lengthwise and sliced
2 small yellow summer yellow summer squash, cut in half lengthwise and sliced
3 cloves minced garlic
salt and pepper to taste
1/4 cup fresh basil, chiffonade
Bring chicken broth to a boil and whisk in polenta. Reduce heat to low and stir polenta as it thickens. Depending on how coarse the grain it, it may take 10-15 minutes. Remove from heat and whisk in cream and cheese. Check for seasoning and salt and pepper to taste.
Meanwhile, heat olive oil in a large frying pan, over medium-high heat. Add garlic and cook about 30 seconds, stirring constantly. Add in zucchini and squash and cook about 5 minutes until it starts to brown a bit. Reduce heat to medium-low, add a couple tablespoons of water and simmer until desired doneness; about 3-5 minutes. Salt and pepper to taste.
Serve polenta on a rimmed plate or wide bowl. Spoon squash saute over the top of the polenta and top with fresh basil.
SOURCE: Adapted from Eating Well