CALABACITAS CASSEROLE WITH POLENTA AND CHEESE

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Calabacitas Casserole With Polenta and Cheese image

Make and share this Calabacitas Casserole With Polenta and Cheese recipe from Food.com.

Provided by rickoholic83

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
2 cups frozen corn kernels, defrosted
4 garlic cloves, smashed
2 jalapenos, seeded and chopped
2 medium zucchini, diced
1 medium yellow squash, diced
1 yellow onion, chopped
1 (14 ounce) can stewed tomatoes, drained
2 teaspoons chili powder
salt and pepper
1 (16 ounce) package prepared polenta
2 cups monterey jack cheese, shredded
3 scallions, chopped
2 tablespoons cilantro leaves, chopped

Steps:

  • Preheat oven to 500 degrees.
  • Grease a 9 x 13 baking dish with 1 T olive oil.
  • Heat a large skillet over medium-high heat.
  • Add remaining 2 T olive oil, corn, garlic and jalapenos. 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 skillet contents to baking dish.
  • Cut tube of polenta in 1/2-inch slices. Top vegetables with polenta and cheese.
  • Place in oven to melt cheese and warm polenta, 8-10 minutes.
  • Garnish with scallions and cilantro.
  • NOTE: Feel free to add a can of drained black beans or shredded chicken for protein.

Nutrition Facts : Calories 303.1, Fat 19.1, SaturatedFat 8.3, Cholesterol 33.5, Sodium 382.9, Carbohydrate 24, Fiber 3.9, Sugar 6.2, Protein 13.4

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