Italian Trio Recipe

Sweat aromatics

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté 5–7 minutes until translucent and beginning to brown around the edges. Add 4 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so it does not burn.

Build sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add the 28 oz crushed tomatoes, 1 cup water, 1 tsp sugar, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes. Bring to a light simmer.

Simmer

Reduce heat to low and simmer gently, uncovered, for 20–25 minutes, stirring occasionally to prevent sticking. If the sauce becomes too thick, add small amounts of water to reach a slightly loose but rich consistency.

Finish

Remove from heat and stir in 6 torn fresh basil leaves. Adjust seasoning to taste with additional salt or pepper if needed. Keep warm while you prepare the polenta cakes and vegetables.

Cook polenta

In a medium saucepan, bring 4 cups water and 1 cup milk to a boil with 1 tsp salt. Gradually whisk in 1 cup coarse polenta. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy and the polenta grains have softened. If it thickens too much, add additional milk or water, 2 tbs at a time.

Finish polenta

Remove from heat and stir in 2 tbs unsalted butter, 2 cloves minced garlic, and 1 cup grated Parmesan until fully incorporated. Season with 1/2 tsp black pepper and adjust salt if needed. Spread the hot polenta into a shallow baking dish lined with parchment (about 9x9 in) to a roughly 1/2–3/4 inch thickness. Smooth the top and let cool at room temperature 30 minutes, then refrigerate 20–30 minutes until firm.

Form and sear cakes

When firm, turn the set polenta onto a cutting board and cut into 8 equal squares or rounds. Heat 2 tbs olive oil in a large nonstick skillet over medium-high heat. Fry polenta cakes, 3–4 minutes per side, until a deep golden crust forms. Transfer to a paper towel-lined plate to drain briefly.

Sauté vegetables

Heat 1 tbs olive oil in a sauté pan over medium-high heat. Add 2 cloves minced garlic and cook 30 seconds until fragrant. Add diced zucchini, diced yellow squash, and sliced red bell pepper. Sauté 5–7 minutes until vegetables are tender-crisp and beginning to brown.

Add tomatoes and finish

Add 1 cup halved grape tomatoes, 1 tsp fresh thyme leaves, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon zest. Cook 2–3 minutes more just to warm the tomatoes and marry flavors. Remove from heat.

To plate, spoon a generous ladle (about 1/2 cup) of warm tomato marinara onto each plate as a base.

Place two golden polenta cakes on top of the sauce per serving (for 4 servings place 8 cakes total). Arrange a portion of the spring vegetable medley beside or over the polenta.

Scatter additional 1/4 cup grated Parmesan over the polenta and vegetables, tear and place fresh basil leaves on top, and finish with a pinch (about 1/4 tsp) of cracked black pepper.

Serve immediately while polenta cakes are crisp and sauce is warm.