Calabacitas Casserole with Polenta and Cheese

Calabacitas Casserole With Polenta And Cheese Recipe

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Ginny Carriera


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


☆☆☆☆☆ 0 votes

30 Min
20 Min


  • 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


  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.

Printable Recipe Card

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

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