Calabacitas Casserole With Polenta And Cheese

By á-174942

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cups corn kernels defrosted
• 4 garlic cloves smashed
• 1 green chile pepper seeded, chopped (or 2 seeded and chopped jalapeños)
• 2 small to medium zucchini diced
• 1 small to medium yellow squash
• 1 large yellow skinned onion chopped
• 1 can stewed tomatoes - (14 oz)
• 2 teaspoons dark chili powder
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tube prepared polenta - (16 oz)
• 2 cups shredded Monterey Jack - (10 oz)
• 3 scallions chopped
• 2 tablespoons chopped cilantro leaves (or flat-leaf parsley)

Details

Servings 6

Preparation

Step 1

Preheat oven to 500 degrees.

Heat a large skillet over medium-high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and 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-inch 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.

This recipe yields 6 servings.