calabacitas casserole with polenta and cheese

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 cups corn kernels, defrosted
• 4 cloves 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 teaspoons dark chili powder
• - salt and pepper
• 1 tube 16 oz, prepared polenta
• 2 cups (10 oz.) shredded monterey jack cheese
• 3 - scallions, chopped
• 2 tablespoons chopped cilantro leaves or flat leaf parsley