Fresh Harvest Veggies & Creamy Polenta

Melissa Philips

2 T Extra Virgin Olive Oil
1 c. chicken stock or broth (or veg.)
1 lg. Red onion- thinly sliced
1 zucchini, cubed
1 summer squash, cubed
1 can white beans (cannelloni)
Salt and freshly ground pepper
5 cloves garlic- chopped

1 pint whole grape tomatoes (we’ve used chopped tomatoes)
20 fresh basil leaves, chopped or torn

Heat EVOO in a pan. Add squash and zucchini and salt and pepper to taste. After the squash has softened a bit, add the white beans, red onion and garlic and cook 3 min. Add 1 c. of chicken stock and cook until the stock has reduced by half- about 3-4 min.

After the stock has reduced, add the tomatoes and cook for 1 or 2 min. or until the tomatoes are heated and starting to burst. Add basil and toss.

Creamy Polenta:
3 c. Chicken stock or broth (can use veg.)
1 c. polenta
½ c. cream cheese
¼ c. Parmesan cheese

Bring chicken stock to a boil and whisk polenta in until it gets thick-ish. Stir in parmesan and cream cheeses. The polenta should have a mashed-potato consistency. If it gets too thick, add some water or stock to thin it up a bit.

Serve the veggie mixture over the polenta. Print Recipe