Keetje's Ragout Over Polenta

This is a light, veggie-forward ragout — tender carrots, squash, and sweet green peas simmered together, then brightened at the end with fresh basil and a squeeze of lemon. It's simple to put together (mostly just chopping and simmering), comes together in under 30 minutes, and gets spooned warm over creamy polenta with a generous shower of parmesan on top. Think cozy but fresh — a great way to use a full bounty of summer share vegetables in one pot.

Serves 4-6

Modified from Deborah Madison’s recipe

Ingredients

2 cups thinly sliced carrot

1 tablespoon olive oil

1 cup diced onion

1 garlic clove, minced

3 cups diced summer squash or zucchini of any variety

water

2 tablespoons parsley, chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups peas (frozen are fine)

1/4 + cup thinly sliced fresh basil

2 tablespoons fresh lemon juice

1 1/2 tablespoons butter

plenty of grated parmesan or Asiago cheese

polenta (cooked according to package directions)

Directions

1. Heat oil in a Dutch oven or very wide pan over medium heat. Add carrots, onion, and garlic; cook 5 minutes or until soft.

2. 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.

3. Stir in 3/4 cup water and peas. Bring to a simmer; cook for 10 minutes. Stir in 1 tablespoon parsley, basil, lemon juice, and butter.

4. Serve ragout with polenta. Top generously with cheese.