Photo by ody
ody's Notes:
Expand3 pounds summer squash, washed and cut into cubes Ask a question about this ingredient
1 med onion, chopped Ask a question about this ingredient
1 small clove garlic, sliced thin Ask a question about this ingredient
1/2 pound snow peas, washed and cut into thirds or halves Ask a question about this ingredient
3-4 sprigs basil, sliced into thin strips Ask a question about this ingredient
2+3 tablespoons olive oil Ask a question about this ingredient
1 half-cup recipe polenta (see below), cut into cubes Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
On medium-high heat, saute onions in 2 tablespoons oil until they begin to brown, about 8 minutes.
Ask a question about this stepAdd the garlic, give it 10 seconds to warm, then add the squash and sauté, stirring slowly, until just al dente, about 5 minutes.
Ask a question about this stepAdd the snow peas, sauté for another minute.
Ask a question about this stepAdd 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.
Ask a question about this stepStir in the basil strips, turn off the heat, and season to taste.
Ask a question about this step1/2 cup corn meal, the coarser the better Ask a question about this ingredient
2-2.5 cups water, depending on the coarseness of the meal (more coarse = more water) Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
Fill your kettle, put it to heat and have a heat-proof measuring device (like a pyrex cup) ready.
Ask a question about this stepPut meal, ½ cup cold water, and salt in a smallish saucepan over medium heat. Stir constantly.
Ask a question about this stepWhen 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.
Ask a question about this stepKeep stirring as you bring the polenta to a boil.
Ask a question about this stepOnce 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 ¼ cup water and stirring thoroughly, if needed.
Ask a question about this stepa. For people who like to minimize dishes: turn off the heat and let the polenta sit, covered, for at least 20 minutes. b. For people who like to maximize prettiness of presentation: pour polenta into an 8 x 8 pan, cover with foil, and let sit for at least 20 minutes.
Ask a question about this stepCut polenta into cubes (an ordinary dinner knife will do just fine): dish-minimizers can cut the circle of polenta into quarters and transfer it, a quarter at a time, to a plate for cutting into cubes. Appearance-maximizers can just cut a grid into the 8x8 polenta.
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