Calabacitas Casserole with Polenta and Cheese
Ingredients
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3 Tbspextra virgin olive oil
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2 ccorn kernels, defrosted
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4 clovegarlic, smashed
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1green chili or jalepeno pepper, seeded and chopped
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2small to medium zucchini, diced
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1small to medium yellow squash, diced
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1large, yellow onion, chopped
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1 can(s)14 oz, stewed tomatoes
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2 tspdark chili powder
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·salt and pepper
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1 tube(s)16 oz, prepared polenta
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2 c(10 oz.) shredded monterey jack cheese
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3scallions, chopped
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2 Tbspchopped cilantro leaves or flat leaf parsley
How to Make Calabacitas Casserole with Polenta and Cheese
- 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.
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