Calabacitas Casserole with Polenta and Cheese

Calabacitas Casserole with Polenta and Cheese

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  • 2 tubes (16 ounces each) prepared polenta

  • 3 Tbsp extra-virgin olive oil

  • 2 cups frozen corn kernals, defrosted

  • 4 cloves garlic, chopped

  • 1 green chili pepper, seeded and chopped; or, 2 jalapenos, seeded and chopped

  • 2 small to medium zucchini, diced

  • 1 small yellow squash

  • 1 large yellow onion, chopped

  • salt and freshly gound black pepper, to taste

  • 2 tsp dark chili pepper

  • 1-14 ounce can stewed tomatoes

  • 2 cups shredded Monterey Jack cheese

  • 3 scallions, chopped

  • 2 Tbsp chopped cilantro or flat-leaf parsley


Preheat oven to 500 degrees Cut one tube of polenta into 1/2-inch slices lengthwise. Drizzle 1 Tbsp olive oil into a shallow baking dish or casserole. spread the oil around with a pastry brush to evenly coat the bottom and sides of the dish. Line the bottom or the dish with the long slices of polenta. Slice the remaining tube of polenta in 1/2-inch slices across, making disks of polenta. Reserve. Heat a large skillet over medium-high heat. Add remaining 2 Tbsp olive oil, corn, garlic, and chilies. Saute 3 minutes, add zucchini, yellow squash, and onions; season with salt, pepper, and chili powder. Cook 7-8 minutes. Add stewed tomatoes and heat through. Transfer vegetables to baking dish. Top with reserved polenta and the cheese. Place in the hot oven to melt cheese and warm polenta, 8-10 minutes. Garnish with chopped scallinos and cilantro or parsley.


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