I was inspired to make this dish by a wonderful mid-summer dinner at ici in Ft. Green, Brooklyn. Polenta works great as a base for fish or veggies, and in this case I topped it with a quick saute of zucchini and yellow squash (shredded in homage to The Red Cat’s pecorino/almond/zucchini dish). You can use any ratio of zucchini/yellow squash.

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