Vegetables Recipes - Sautéed Summer Squash with Polenta Crostini Recipe

Ingredients 

• 1 lb 2 oz small green and yellow summer squash

• 1 tablespoon olive oil

• 1-2 large garlic cloves, thinly sliced lengthwise

• 12-15 tender rosemary leaves

• sea salt and freshly ground black pepper

• finely grated lemon zest

• rosemary sprigs, to garnish 

For the polenta crostini:

• 3/4 cup polenta

• 1/2 teaspoon salt

• olive oil for brushing

Serves 4 as an appetizer or light meal, or as a side dish without the polenta

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Method:

1. Put the polenta and salt in a saucepan and stir in 2 cups water. Bring to a boil, stirring all the time. Simmer for about 10 minutes, still stirring, until the mixture comes away from the sides of the pan.

2. Pour into a roasting pan about 7 inches square, leveling the surface with a wet palette knife, and leave to cool. When ready to serve, cut the polenta into neat rectangles or triangles.

3. Brush with oil and place under a preheated hot broiler for about 12-15 minutes until golden and crisp, turning halfway though. Set aside and keep warm.

4. Cut elongated squash into 1/2 inch diagonal slices. Slice patty pans vertically, in half if they are very small, or in thickish slices if slightly bigger.

5. Heat the oil in a heavy-bottomed nonstick skillet (or a ridged cast-iron one). Add the squash in a single layer and fry over moderate to high heat for 3 minutes, until the underside is lightly flecked with brown.

6. Turn them carefully with tongs, add the garlic and rosemary, and fry for 2-3 minutes more, taking care that the garlic does not burn. Remove from the heat and sprinkle with sea salt, a grinding of black pepper, and a little bit of lemon zest.

7. Place two pieces of the polenta on each individual plate, add the squash and garlic, and garnish with a rosemary sprig.