Lemony Vegetable and Polenta Skillet
Ingredients
- 1 1/2 cups fresh or frozen corn kernels, divided
- 1 1/4 tsp. cornstarch
- 1 large crookneck squash, cut into 1/2 inch cubes (2 1/2 cups)
- 2 cups small sugar snap peas
- 1 Tbs. butter or margarine
- 12 oz. prepared polenta, cut into 1/2 inch cubes
- 1 cup small grape tomatoes
- 1/2 cup packed grated Parmesan cheese (1 1/2 oz.)
- 2 Tbs. lemon juice
- 1/3 cup chopped fresh basil
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