I found this recipe on the website threemanycooks.com. Although I haven’t tried it yet, it sounds delicious and perfect for using abundant summer squash and local corn!
Salt and pepper
1 cup instant polenta
4 oz. goat cheese, plus extra for crumbling
2 Tbs. oil
1 each: medium-large yellow squash and zucchini, sliced thin
2 ears corn, kernels cut from cob
2 cloves garlic , minced 1/4 cup chopped fresh basil leaves
Bring 1 qt. water with 1 tsp. salt to boil in a large pot or small Dutch oven over medium-high heat. Reduce heat to medium-low and whisk in polenta; continue to cook, whisking frequently until polenta thickens to a soft, but not soupy consistency. Keep warm, adding water and stirring frequently to keep polenta soft. When ready to serve, stir in goat cheese.
Meanwhile, heat oil in a large skillet over medium-high heat. Add zucchini and yellow squash; sauté until squash is soft but still holds its shape, about 5 minutes. Add corn and garlic; sauté to lightly cook. Stir in basil and a sprinkling of salt and pepper to taste.
Pour a portion of polenta into each of 4 pasta plates; top each with squash mixture. Top with extra goat cheese and serve. Makes 4 servings.