by fiveandspice
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fiveandspice's Notes:
Expand2 pounds assorted summer squash, cut into 1/2 inch cubes Ask a question about this ingredient
4 tablespoons olive oil, divided Ask a question about this ingredient
1 large onion, chopped Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
3 large tomatoes, seeded and chopped Ask a question about this ingredient
1/4 cup white wine vinegar Ask a question about this ingredient
1 can (14 oz) artichoke hearts, drained and quartered Ask a question about this ingredient
2 tablespoons capers Ask a question about this ingredient
1/4 cup whole olives, pitted and chopped Ask a question about this ingredient
2 tablespoons dried currants Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
2 tablespoons fresh basil, minced Ask a question about this ingredient
In a large frying pan, heat 2 tablespoons of olive oil and sauté the chopped summer squash until tender. Remove from heat.
Ask a question about this stepIn a separate sautee pan, heat the remaining olive oil over medium, stir in the onion and cook for about 5 minutes, until softened. Add the garlic and sugar and stir to coat the onions. Allow to cook for another couple of minutes.
Ask a question about this stepNext add the tomatoes and allow to cook for about 5 minutes, then stir in the vinegar, artichokes, capers, olives, currants, and the cooked summer squash. Cook until everything is heated through, another 5 or so minutes.
Ask a question about this stepAdd salt and pepper to taste. Serve over the creamy polenta, topped with a little sprinkling of fresh basil.
Ask a question about this step6 cups water Ask a question about this ingredient
1 1/2 teaspoon salt Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 1/2 cup polenta (cornmeal) Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
1/2 cup freshly grated Parmesan Ask a question about this ingredient
In a large pot bring water and cream to a boil. Add the salt, then slowly pour in the polenta, stirring vigorously to prevent clumping.
Ask a question about this stepReduce the heat to simmer and cook for about 10 minutes until the polenta is thickened, stirring pretty much constantly.
Ask a question about this stepRemove from the heat and gently stir in the butter and Parmesan and thoroughly blended in. Divide between serving dishes and top with caponata.
Ask a question about this step
Peter works for food52 and thinks up ways to make the website better.
Ha! And by complex, I mean in flavors, not to make!