Summer Squash Saute over Polenta

3 Comments | Written on August 15, 2012 at 5:00 am , by Kristina Vanni

I look forward to the bounty of zucchini and yellow squash every summer. These are two of my favorite vegetables and I am always looking for new ways to prepare them at mealtime. This recipe is fast, colorful and just happens to taste great when served with a crisp Pinot Grigio.

Keep reading to see the recipe for Summer Squash Saute over Polenta!

Polenta is a wonderful option when you want to turn these beautiful vegetables into a meal. In this recipe I use a package of the tube polenta that is found in the Italian section of the grocery store. (Hint: It is usually on a very high up shelf, or at the way bottom!) The entire meal can be prepared and on the table in about 15 or 20 minutes.

So what are you waiting for? Open up a bottle of Pinot Grigio and pour yourself a glass while you cook. You need a few tablespoons in the recipe anyways!

Summer Squash Saute over Polenta

1 package (16 oz.) polenta, cut into 12 slices

3 tablespoons olive oil, divided

salt and pepper, to taste

3 tablespoons prepared pesto

3 tablespoons dry white wine

2 cups sliced yellow squash

2 cups sliced zucchini

1 jar (7 oz.) roasted red peppers, drained and cut into strips

1/2 cup fresh Parmesan cheese, shredded

Place polenta slices on a baking sheet and drizzle both sides of the polenta with 2 Tablespoons of olive oil. Season with salt and pepper, to taste. Broil 3 1/2 inches from heat 5 minutes on each side or until lightly browned.

While polenta bakes, coat a large nonstick with remaining 1 Tablespoon of olive oil; place skillet over medium heat until hot. Add pesto and white wine, stirring well. Add yellow squash and zucchini; cover and cook 5 minutes or until vegetables are tender. Add red peppers; cook until thoroughly heated.

To serve, spoon zucchini mixture evenly over polenta, and sprinkle with cheese. Serves 4.