Summer Squash, Carrot, And Green Pea Ragout Over Polenta

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4 cups water

1 cup instant polenta

1/2 teaspoon salt

2 cups thinly sliced carrot

2 teaspoons olive oil

1 cup diced onion

1 garlic clove, minced

3 cups diced yellow squash (about 1 pound)

1 1/4 cups water, divided

2 tablespoons chopped fresh flat-leaf parsley, divided

1/4 teaspoon freshly ground black pepper

2 cups shelled green peas (about 2 pounds unshelled green peas)

1/4 cup thinly sliced fresh basil

2 tablespoons fresh lemon juice

1 1/2 tablespoons butter or stick margarine

5 tablespoons (about 1 ounce) grated Asiago cheese

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