Summer Squash Saute with Corn and Goat Cheese Polenta
Serves: Serves 2-4
  • Salt
  • cup instant polenta
  • ounces goat cheese, plus extra for crumbling
  • tablespoons oil
  • each: medium-large yellow squash and zucchini, sliced thin
  • ears corn, kernels cut from the cob
  • garlic cloves, minced
  • ¼ cup chopped fresh basil leaves
  1. Bring 1 quart of water and 1 teaspoon of salt to boil in a large saucepan or small Dutch oven over medium-high heat. Reduce heat to medium-low and whisk in polenta; continue to cook, whisking frequently until polenta thickens to a soft, but not soupy consistency. Keep warm, adding water and stirring frequently to keep polenta soft. When ready to serve, stir in goat cheese.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add zucchini and yellow squash; sauté until squash is soft but still holds its shape, about 5 minutes. Add corn and garlic; sauté to lightly cook. Stir in basil and a sprinkling of salt and pepper to taste.
  3. Pour a portion of polenta into each of 4 pasta plates; top with a portion of the squash mixture. Top with extra goat cheese and serve.
Recipe by Three Many Cooks at