Summer Squash and Artichoke Caponata over Polenta

Summersquash

Course Side Dishes

Ingredients in this Recipe

1 1/2 cup polenta (cornmeal)
1 can (14 oz) artichoke hearts, drained and quartered
1 large onion, chopped
1/2 cup freshly grated Parmesan
1/2 cup heavy cream
1/4 cup white wine vinegar
1/4 cup whole olives, pitted and chopped
2 pounds assorted summer squash, cut into 1/2 inch cubes
2 tablespoons capers
2 tablespoons dried currants
2 tablespoons fresh basil, minced
2 tablespoons sugar
3 cloves garlic, minced
3 large tomatoes, seeded and chopped
3 tablespoons butter
4 tablespoons olive oil, divided
6 cups water
salt and pepper to taste

Recipe Preparation

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