calabacitas casserole with polenta and cheese

Ingredients For calabacitas casserole with polenta and cheese

• 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

  14 oz, stewed tomatoes
• 2 tsp

  dark chili powder
• salt and pepper
• 1 tube

  16 oz, prepared polenta
• 2 c

  (10 oz.) shredded monterey jack cheese
• 3

  scallions, chopped
• 2 Tbsp

  chopped cilantro leaves or flat leaf parsley