VEGETABLES & MOZZARELLA
|1.||In a medium heavy-bottomed pot, bring water, milk, and a large pinch of salt to a boil.|
|2.||Meanwhile, toss the zucchini and yellow squash together in a bowl. Split into two batches for cooking (this allows enough room in the pan for even frying). Heat 1 teaspoon of the oil in a Dutch oven or large frying pan over medium-high heat. Add one-half of the squash and zucchini and a dash of salt and cook until tender with a bit of browning, 8 minutes or so. Transfer to a bowl and repeat for the second batch.|
|3.||Add 1 teaspoon of oil to the empty pan and add the onion; cook until softened – about 5 minutes. Stir in garlic and thyme; cook until fragrant for about 30 seconds. Stir in the tomatoes and cooked zucchini and squash; cook for 1-2 minutes, just until the tomatoes slightly soften. Season with salt and pepper.|
|4.||Once the liquid is boiling, slowly add the polenta while constantly stirring in a circular motion. Stir continuously to prevent the polenta from sticking to the bottom of the pot; bring to a simmer.|
|5.||Once simmering, reduce the heat to low and continue stirring and scraping the sides of the pot until the polenta is soft and smooth around 5-10 minutes. Remove from heat and stir in the Parmesan cheese, butter and salt and pepper. Serve immediately. –*If not serving the polenta immediately, it will become stiff. If making polenta ahead, spread the polenta evenly in a 9”x9” pan and cut out of the pan when ready to serve. Alternately, add a bit of liquid to cooled polenta and reheat.|
|6.||Serve vegetables over polenta and garnish with fresh Mozzarella, basil, and Parmesan cheese.|
Recipe created by: Ben Kramer, Executive Chef, Diversity Food Services.