Fresh basil and lemon juice brighten the flavors of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it.
- 1 1/2 cups fresh or frozen corn kernels, divided
- 1 1/4 tsp. cornstarch
- 1 large crookneck squash, cut into 1/2 inch cubes (2 1/2 cups)
- 2 cups small sugar snap peas
- 1 Tbs. butter or margarine
- 12 oz. prepared polenta, cut into 1/2 inch cubes
- 1 cup small grape tomatoes
- 1/2 cup packed grated Parmesan cheese (1 1/2 oz.)
- 2 Tbs. lemon juice
- 1/3 cup chopped fresh basil
1 Blend ½ cup corn, cornstarch, and ½ cup water in blender or food processor 1 to 2 minutes, or until smooth, scraping down sides of blender as needed.
2 Coat medium skillet with cooking spray. Add crookneck squash in even layer. Top with remaining 1 cup corn, then peas and butter (do not toss to blend). Pour in ¼ cup water, and bring to boil over medium-high heat. Cover, and cook 5 minutes, or until squash is just tender.
3 Add polenta, tomatoes, cheese, lemon juice, and corn sauce from blender. Toss gently and cook 1½ minutes, or until sauce thickens. Season with salt and pepper, if desired. Mix in basil.
- Calories: 214
- Carbohydrate Content: 32 g
- Cholesterol Content: 17 mg
- Fat Content: 7 g
- Fiber Content: 4 g
- Protein Content: 9 g
- Saturated Fat Content: 4 g
- Sodium Content: 486 mg
- Sugar Content: 8 g