Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon each olive oil and unsalted butter 1 cup sliced leek, both white and light green 6 cups chopped summer squash 1 Tablespoon cornstarch 1/2 cup sour cream 1/4 cup finely chopped basil or other herbs 2 cups polenta 1/2 cup milk for fresh polenta OR 1 cup milk for leftover firm polenta 2 eggs DIRECTIONS Preheat oven to 350 degrees. Lightly butter and 8X8 baking dish. In a heavy lidded skillet, heat oil and butter over medium heat. Add leek and squash, stir to coat with fat, and cover pan. Sweat veggies until softened and sweet. Remove from heat. Mix cornstarch into sour cream. Pour into squash, add herbs and stir to combine well. Pout into prepared pan and set aside. Combine polenta, milk and eggs in a food processor or blender and puree until smooth. Pour over squash in baking dish. Bake 45-55 minutes until puffed and golden. Allow to cool 5 minutes before serving. Serve hot. Cover and refrigerate leftovers. Copyright © 2015 Stefanie Samara Hamblen |
