Calabacitas Casserole With Polenta and Cheese

READY IN: 35mins
Recipe by rickoholic83

Courtesy of Rachael Ray.

Top Review by ksduffster

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!

Ingredients Nutrition


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

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