CALABACITAS CASSEROLE WITH POLENTA AND CHEESE

Calabacitas Casserole with Polenta and Cheese image

Submitted by Betty Ellis at Curious Cuisiners' April 15th meeting.

Provided by Ginny Carriera

Time 50m

Number Of Ingredients 14

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Ingredients

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(s) 14 oz, stewed tomatoes
2 tsp dark chili powder
salt and pepper
1 tube(s) 16 oz, prepared polenta
2 c (10 oz.) shredded monterey jack cheese
3 scallions, chopped
2 Tbsp chopped cilantro leaves or flat leaf parsley

Steps:

1. Preheat oven to 500 degrees F.
2. 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.

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