If the word succotash makes you think of a limp and lifeless lump of cooked to death vegetables, this could not be farther from that notion. Think instead…. a big bowl of bright, fresh, sweet summer vegetables tumbled onto creamy, creamy polenta. Are you with me? I don’t always think of making polenta this time of year, but it turns out that it’s the perfect canvas for a basket of gorgeous summer vegetables. I think this is absolutely fantastic as is, but you can easily turn this into a more substantial meal for brunch, lunch or dinner by adding a poached egg, a piece of grilled chicken or fish or even a broiled sausage. The soft and creamy polenta is ideal for little teethers and older kids can help you pick out the vegetables, snap green beans and shell fresh peas if you’re using them.
For the succotash, use any combo of vegetables you like but definitely include shallots, corn, tomatoes and green beans. We like to add fresh english peas and fava beans when we can find them. Favas take a little extra work (shelling the beans, then blanching them in salted water for 30 seconds and removing their tough skins) but are definitely worth the extra trouble. You could certainly add sliced zucchini and finely chopped herbs (basil, parsley, thyme) would be lovely too.
For the polenta, I like to use Marcella Hazan’s no stir polenta method. Be sure to stir in a little butter and a whole lot of grated parmesan cheese. Your polenta will stay creamy as long as you keep it warm, but the leftovers are worth spending a few minutes on. Turn leftovers into a baking dish or cookie sheet. When it cools it will set and you can cut it into squares which you can grill or fry or simply reheat. The squares wont be creamy like just made polenta but are still delicious and great with any saucy Italian recipe. You can wrap the squares in parchment paper and freeze them to enjoy later.
- Cook your polenta using Marcella Hazan’s “no stir” method. It will take about 45 minutes in all, but only a minute of stirring every 10 minutes. When the polenta is cooked, stir in butter and grated parmesan cheese to taste and keep warm.
- Prep all your vegetables: finely mince shallots, trim green beans (I like 1″ pieces sliced on the diagonal), halve cherry tomatoes, cut corn off the cob. I like to cut my corn on top of a cookie sheet to catch all the juices and stray kernels that try to get away. When all the corn has been cut off, run the back of your knife along the cob to release the “corn milk” which you can cook along with your kernels.
- Sprinkle the shallots with a few pinches of salt and saute in oilve oil until softened. Add the green beans and cook until tender crisp, about 3-5 minutes. Add the corn kernels and their juices and cook 2 minutes. Add the tomatoes and cook for another minute just to heat through. Add a tiny splash of red wine vinegar and stir. Taste and correct seasoning, adding a little more salt or vinegar if needed.
- Spoon the succotash over polenta and sprinkle with fresh herbs of your choice.
You might also like these summery faves: summer corn and lobster ravioli in a light corn broth; Easy Summer Fruit Cobbler; Tomato Water Pasta; Summer Obsession: Roasted Sweet Peppers; Summer Ratatouille