Servings: four to six.
I like the combination of “New World” vegetables—corn, beans, squash, and tomatoes—in this summer recipe, but feel free to choose any good-looking vegetables at the market to top the polenta; you can grill rather than sauté them if you like. I like to make a fairly loose polenta, and I add the fresh corn kernels for contrast.
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Wonderful recipe. Easy to make. The polenta consistency is perfect. I changed the smoked tomato sauce for roasted tomatoes and added chanterelle mushrooms instead of some of the other veggies. The truth is that any veggie will go with this. It was a hit!
Simple, versatile, pretty to look at, and really delicious -- a great meatless option during peak summer produce season. The smoky tomato sauce is tasty and an excellent way to use up an overabundance of tomatoes, but I've also had success just tossing in some cherry tomatoes with the stir fry. Another version of the recipe in my John Ash cookbook calls for a poached egg.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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