Summer Vegetable Ragout over Grilled Polenta Wedges

Summer Vegetable Ragout over Grilled Polenta Wedges
Serves 6

This recipe is delicious with the grilled polenta and is also wonderful over pasta. Don’t skip the fresh rosemary in this recipe- it is fantastic!

2 Tablespoons olive oil
1 leek, washed and sliced
5 cloves garlic, minced
2 yellow squash, diced
1 zucchini, diced
1 yellow or red bell pepper, diced
1 pint grape tomatoes, halved
1 cup pitted Kalamata olives, sliced
3/4 cup dry white wine or vegetable stock
2 Tablespoons fresh rosemary
1/4 cup fresh parsley leaves, chopped
Salt and freshly ground black pepper, to taste

Heat the olive oil in a large skillet over medium-high heat, add the leek and garlic, and sauté for about 3 minutes. Add the zucchini, yellow squash, and pepper and sauté stirring often, for 5 to 6 minutes.

Add the remaining ingredients, cover and simmer the vegetables over low heat, stirring occasionally, for about 3 minutes. Remove the skillet from the heat and season to taste with salt and pepper if needed. Serve over grilled polenta wedges.

Grilled Polenta Wedges
Makes 12 wedges

You can purchase Ready-to-Use polenta in a tube, but making your own polenta is really easy and tasty!

6 cups water
1 3/4 cup dry polenta (yellow cornmeal)
2 teaspoons salt
2 Tablespoons olive oil (plus extra for brushing)

Bring water to a boil and add the cornmeal and salt, and simmer gently over medium heat, stirring frequently with a wire whisk, being careful to not boil over.

Add olive oil and whisk until liquid is absorbed and polenta is smooth, about 10-15 minutes.

Turn off heat and pour polenta mixture out onto a parchment lined baking sheet (for easy grilling, you want the wedges to be at least a 1/2 inch thick).

Cover with another piece of parchment and chill for at least an hour to set, but you can also chill it overnight. Once polenta has set, cut into 12 wedges, and brush each side with olive oil. Place the wedges on a hot grill, and cover. Grill until polenta is golden brown, about 3 minutes per side. Top with Summer Vegetable Ragout.

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Until Next Week, Eat Well, Be Well and LOVE every bite!

~Jenny

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