This dish is a medley of concentrated late-summer flavors. The fresh tomatoes are cooked down to concentrate their sweetness, and the polenta is made from stock made from corn cobs which really brightens its flavor.
INGREDIENTS:
4-6 tomatoes (3 cups), peeled, seeded, and cut into ½ inch dice, all juices reserved ½ white or brown onion, minced 2 cloves garlic, minced ¼ cup dry white wine 1 tablespoon fresh oregano, chopped 1-2 tablespoons fresh Italian parsley, chopped 3 cups broccoli, cut into ¾ inch pieces (when using the stems, peel them using a paring knife before cutting down to size) 4 summer squash, different colors (2-3 cups), cut into ¾ inch dice ¼ cup roasted almonds, chopped Olive oil as needed Salt and Pepper to taste 1 recipe Polenta (see recipe)METHOD:
Prepare the polenta according to the recipe and keep warm.
While making the polenta, bring a large pot of water to the boil and use to blanch the tomatoes for peeling. Blanch the tomatoes, and keep the water boiling for the broccoli.
Blanch the cut broccoli just long enough for it to turn bright green and for it to no longer be raw. Drain and reserve.
Heat a large pan over medium-high heat. While the pan heats, toss the squash in a bowl and coat with oil. Film the hot pan with a little oil and add the squash. Cook so the squash picks up a golden exterior with some crispiness. Season with salt and pepper and remove to a bowl. Add the broccoli to the pan and toss to coat with a little oil and cook until there is some browning and crispness to the broccoli. Transfer to the bowl with the squash. Lower the heat under the pan to medium.
Make sure there is oil in the pan and add the onions. Cook until softened. Add the garlic. As soon as it is fragrant, add the wine and reduce by 80%.
Add the tomatoes and any juice and toss to mix with the oil. Season with salt and pepper, and add the oregano and half the parsley. Cook, stirring vigorously, to render the tomatoes down into a sauce-like consistency. Some chunks are okay.
Taste for balance. If too acidic, add just a touch of sugar. Too sweet of flat tasting, add a splash of red or white wine vinegar. When the sauce is balanced tasting, add the squash and broccoli to the sauce and cook to heat through and tenderize the vegetables a little more.
When they are done, put polenta into a wide bowl or a plate with a lip and spoon vegetables and sauce onto the top of the polenta, leaving a rim of polenta visible for good looks. Scatter with the rest of the parsley and serve hot. Pass cheese if you wish.
Serves: 4
Source: Chef Andrew E Cohen
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