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Polenta-Stuffed Squash Blossoms with Romesco

Bright, bitter blossoms are filled with cheesy polenta and offset with a vibrant Romesco sauce—the perfect warm-weather appetizer or small plate.


4 Markon First Crop Roma Tomatoes, chopped

2 Markon First Crop Red Bell Peppers, roasted and peeled

1 C almonds

1/4 C Ready-Set-Serve Washed & Trimmed Parsley

4 cloves Ready-Set-Serve Peeled Garlic

1/4 C Ready-Set-Serve Lemon Juice

2 T extra virgin olive oil

2 T olive oil infused with garlic

1 Markon First Crop Zucchini, finely diced

1 Markon First Crop Red Bell Pepper, finely diced

1 Markon First Crop Jumbo Carrot, peeled and finely diced

1 C whole milk

1 C cornmeal

2 C water

2 tsp. kosher salt

1/4 tsp. black pepper

4 T unsalted butter

1 C cheese of your choice (preferable a hard, sharp cheese)

8 Squash blossoms, rinsed and dried

Edible petals and micro greens, to garnish


Make Romesco sauce by combining tomatoes, red bell peppers, almonds, garlic, lemon juice, olive oil, parsley, and one teaspoon of salt in a food processor. Blend until smooth; reserve.

Saute zucchini, bell pepper, and carrot in garlic oil until slightly browned; reserve.

Heat milk, water, one teaspoon of salt, and pepper in a saucepan. When it comes to a boil, reduce heat and add cornmeal gradually, whisking until all is incorporated. Continue cooking for 10-15 minutes or until it thickens. Remove from heat and add butter and cheese.

Fill all blossoms with equal portions of polenta. Plate with a swirl of Romesco sauce topped with two blossoms garnished with vegetable medley and edible petals/micro greens.