Calabacitas Casserole with Polenta and Cheese

Name: Calabacitas Casserole with Polenta and Cheese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Cuisine: Italian
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

Calabacitas Casserole With Polenta And Cheese Recipe

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By Ginny Carriera
@gcarriera

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

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Serves:

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
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How to Make Calabacitas Casserole with Polenta and Cheese

Step-by-Step

Preheat oven to 500 degrees F.
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.

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