You can add additional edible flowers to this recipe for more color. Zucchini and lavender blossoms are wonderful in salads, battered and fried. Adding ½ cup fresh or frozen corn kernels will increase the texture and fiber.

• Put water and salt in a saucepan and bring to a boil. Reduce heat to medium low. Gradually add cornmeal and stir constantly until it has thickened, about 15 minutes.

• Stir in butter, then add the chopped squash blossoms.

• Serve immediately for soft polenta, or pour into a greased 9″ × 13″ bakingdish and let cool. When cool, it can be cut into squares or triangles and grilled, sautéed, or baked.

Know Your Edible Flowers

Bean blossoms have a sweet, beanie flavor. Nasturtiums have a wonderfully peppery flavor similar to watercress. Violets, roses, and lavender lend a sweet flavor to salads or desserts. Bright yellow calendulas are an economic alternative to expensive saffron, though not quite as pungent. Other flowers may have a spicy or peppermint flavor.