Sort ingredients
katiejjones
QR Code
Listen
Pdf
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion and garlic and cook, stirring occasionally, until the onion starts to brown, about 5 minutes. Remove.
Heat 6 tablespoons of the oil in the same pan over moderately high heat. Add the eggplant, zucchini, & yellow squash and cook, stirring occasionally, until golden, about 10 minutes.
Add the onion mixture, fresh and canned tomatoes, parsley, and 1 teaspoon of the salt. Simmer until thick, about 10 minutes. Stir in the pepper.
Meanwhile, in a medium saucepan, bring the water and the remaining 1 ¼ teaspoons of salt to a boil. Add the cornmeal in a slow stream, whisking constantly.
Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes.
Stir in the Parmesan. Serve the hot polenta topped with the vegetables.