Summer Squash, Carrot, and Green Pea Ragout Over Polenta

Ingredients

• 1 ounce asiago cheese grated
• 0.3 teaspoon pepper black freshly ground
• 2 cups carrots thinly sliced
• 0.3 cup basil fresh thinly sliced
• 2 tablespoons flat-leaf parsley fresh divided chopped
• 1  garlic clove minced
• 2 cups peas green shelled ( 2 pounds unshelled peas)
• 2 tablespoons juice of lemon fresh
• 2 teaspoons olive oil 
• 1 cup onion diced
• 1 cup polenta instant
• 0.5 teaspoon salt 
• 1.5 tablespoons stick margarine 
• 1.3 cups water divided
• 4 cups water 
• 1 pound baby squash diced yellow

Equipment

• sauce pan
• dutch oven

Directions

1. To prepare polenta, bring 4 cups water to a boil in a saucepan; stir in polenta and 1/2 teaspoon salt. Reduce heat, and cook until thick (about 5 minutes), stirring frequently. Keep warm.
2. To prepare ragout, cook carrot in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
3. Heat oil in a Dutch oven over medium heat.
4. Add onion and garlic; cook 5 minutes or until soft. Stir in squash, 1/2 cup water, 1 tablespoon parsley, 1/2 teaspoon salt, and pepper; cover, reduce heat, and simmer 8 minutes or until squash is tender. Stir in carrot, 3/4 cup water, and peas. Bring to a simmer; cook for 10 minutes. Stir in 1 tablespoon parsley, basil, lemon juice, and butter.
5. Serve ragout with polenta.
6. Sprinkle with cheese.