Summer Squash, Carrot, and Green Pea Ragout Over Polenta

Name: Summer Squash, Carrot, and Green Pea Ragout Over Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 28 grams tablespoons (about grated Asiago cheese; 0 teaspoons freshly ground black pepper; 473 milliliters thinly sliced carrot; 59 milliliters thinly sliced fresh basil; 2 Tbsps chopped fresh flat-leaf parsley, divided; 1 garlic clove, minced; 473 milliliters shelled green peas (about 2 pounds unshelled green peas); 2 Tbsps fresh lemon juice; 2 teaspoons olive oil; 237 milliliters diced onion; 237 milliliters instant polenta; 1 teaspoons salt; 2 Tbsps butter or stick margarine; 296 milliliters water, divided; 946 milliliters water; 454 grams cups diced yellow squash (about

Summer Squash, Carrot, and Green Pea Ragout Over Polentan is a gluten free side dish. This recipe serves 5. One portion of this dish contains approximately 10g of protein, 8g of fat, and a total of 285 calories. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up onion, water, instant polenta, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare polenta, bring 4 cups water to a boil in a saucepan; stir in polenta and 1/2 teaspoon salt. Reduce heat, and cook until thick (about 5 minutes), stirring frequently. Keep warm.

Ingredients you will need

Polenta

Water

Salt

Equipment you will use

Sauce Pan

To prepare ragout, cook carrot in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.

Ingredients you will need

Carrot

Water

Heat oil in a Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion and garlic; cook 5 minutes or until soft. Stir in squash, 1/2 cup water, 1 tablespoon parsley, 1/2 teaspoon salt, and pepper; cover, reduce heat, and simmer 8 minutes or until squash is tender. Stir in carrot, 3/4 cup water, and peas. Bring to a simmer; cook for 10 minutes. Stir in 1 tablespoon parsley, basil, lemon juice, and butter.

Ingredients you will need

Lemon Juice