Summer Squash Ratatouille over Creamy Corn Polenta

Rinse and dry all vegetables. Dice zucchini, squash and eggplant into a medium dice. Mince garlic. Slice off all corn kernels with a knife.

In a sauce pan over medium-high heat, add 2 tablespoons of olive oil. Add diced eggplant, and sauté for 3 minutes, browning slightly.

Add zucchini, squash and garlic, and cook for 5 more minutes or until soft. Add white wine, reduce heat and continue to next step.

In the second sauce pan, add vegetable stock, rosemary (still on the sprig) and corn. Once the stock is boiling, remove the sprig of rosemary using a slotted spoon and add the polenta, stirring frequently. Cook for 5 minutes, or until all water is absorbed, continuing to stir the entire time.

Add tomatoes to ratatouille, slightly crushing with a spoon. Season with salt and pepper and reduce heat to low, simmer until polenta is ready to serve.

Spoon polenta into a bowl and top with ratatouille, enjoy!