Three Sisters Casserole
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Polenta Topping
- 1 1⁄2 cups yellow cornmeal
- 1 tablespoon chili powder
- 1⁄2 teaspoon salt
-
Filling
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 1 large red bell pepper, chopped
- 1 lb kabocha squash, peeled and cut into 1-inch dice
- 1 (15 ounce) can diced tomatoes with green chilies
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup frozen corn kernels, defrosted
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- salt
directions
-
Polenta Topping:
- Whisk together cornmeal, chili powder, and salt with 4.5 cups water in a large double boiler. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
-
Filling:
- Preheat oven to 375°F Heat 1 tbs oil in large saucepan over medium heat. Add onions and cook until softened. Add bell pepper and cook 5 minutes more, stirring often.
- Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes stirring occasionally. Add 1/2 cup water and some salt, bring mixture to a boil. Reduce heat and simmer, partially covered, for 10 to 15 minutes or until squash is tender. Stir in beans and corn and cook 2-3 minutes more, until slightly thickened.
- Coat a 9x11 baking dish with cooking spray. Spread 2 cups of the polenta over the bottom of the dish. Spoon filling over the polenta. Smooth remaining polenta over the top.
- Score the top of the casserole into 6 squares and brush the top with the remaining tablespoon of olive oil.
- Bake 30 minutes, or until heated through and the top is lightly browned.
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