One of those totally serendipitous things—when our backyard plant produced its first squash, I happened to have leftover polenta in the fridge and the snow pea plants still had some pods on them, so this was our dinner yesterday. My future hubby gave it such a rave review I thought I'd submit it to the contest. Sorry for the terrible photo---we'd already eaten most of it before it occurred to me to take a picture! You could probably make this with any summer squash, but the finer-textured it is (I’m growing Lebanese squash, but Korean zucchini or patty pan would also work well), the nicer the contrast will be between the gluey polenta, silky squash, and crisp snow peas. As a lower-fat option, you could skip step 4 and just toss the squash with the still-warm polenta cubes off the heat (e.g. in a serving dish), but you’d be missing out a little: fried polenta is mighty delicious.

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