Calabacitas Casserole With Polenta And Cheese Recipe

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Calabacitas Casserole with Polenta and Cheese

Ginny Carriera

By
@gcarriera

Submitted by Betty Ellis at Curious Cuisiners' April 15th meeting.


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Serves:

10

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

3 Tbsp
extra virgin olive oil
2 c
corn kernels, defrosted
4 clove
garlic, smashed
1
green chili or jalepeno pepper, seeded and chopped
2
small to medium zucchini, diced
1
small to medium yellow squash, diced
1
large, yellow onion, chopped
1 can(s)
14 oz, stewed tomatoes
2 tsp
dark chili powder
salt and pepper
1 tube(s)
16 oz, prepared polenta
2 c
(10 oz.) shredded monterey jack cheese
3
scallions, chopped
2 Tbsp
chopped cilantro leaves or flat leaf parsley

Directions Step-By-Step

1
Preheat oven to 500 degrees F.
2
Heat a large skillet over medium high heat. Add olive oil, corn, garlic and chiles. Saute 3 minutes. Add zucchini, yellow squash and onions. Season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2" slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat leaf parsley.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Low Fat
Other Tag: Heirloom