Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Calabacitas Casserole With Polenta and Cheese Recipe
    Lost? Site Map

    Calabacitas Casserole With Polenta and Cheese

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    rickoholic83's Note:

    Courtesy of Rachael Ray.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 500 degrees.
    2. 2
      Grease a 9 x 13 baking dish with 1 T olive oil.
    3. 3
      Heat a large skillet over medium-high heat.
    4. 4
      Add remaining 2 T olive oil, corn, garlic and jalapenos. Saute 3 minutes.
    5. 5
      Add zucchini, yellow squash and onions, season with salt, pepper and chili powder. Cook 7-8 minutes.
    6. 6
      Add stewed tomatoes and heat through.
    7. 7
      Transfer skillet contents to baking dish.
    8. 8
      Cut tube of polenta in 1/2-inch slices. Top vegetables with polenta and cheese.
    9. 9
      Place in oven to melt cheese and warm polenta, 8-10 minutes.
    10. 10
      Garnish with scallions and cilantro.
    11. 11
      NOTE: Feel free to add a can of drained black beans or shredded chicken for protein.

    Ratings & Reviews:

    • on March 20, 2007

      45

      Yummo! This was fantastic! I left out the oil and just used cooking spray on both pans. I also used 2 serrano peppers, with the seeds, because we don't usually find jalapenos hot enough. As suggested, I added a can of black beans with the tomatoes and that seemed to work properly. I think next time I would use a can of diced tomatoes so that the tomato chunks will be more evenly dispersed throughout the dish. DBF dug in before I could top it with scallions, so those were left out, along with the cilantro, which I despise. All in all, a fabulous vegetarian meal that I will definitely be making again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Calabacitas Casserole With Polenta and Cheese

    Serving Size: 1 (357 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 303.0
     
    Calories from Fat 171
    56%
    Total Fat 19.0 g
    29%
    Saturated Fat 8.2 g
    41%
    Cholesterol 33.5 mg
    11%
    Sodium 382.8 mg
    15%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 3.8 g
    15%
    Sugars 6.2 g
    24%
    Protein 13.3 g
    26%

    The following items or measurements are not included:

    prepared polenta

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites