Calabacitas Casserole with Polenta and Cheese
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
How to Make Calabacitas Casserole with Polenta and Cheese
- 1Preheat oven to 500 degrees F.
- 2Heat 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 Calabacitas Casserole with Polenta and Cheese
Course/Dish: Pasta Sides
Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Low Fat
Other Tag: Heirloom
