Prep 30 mins
Cook 1 hr
"Three Sisters" refers to the Native American practice of growing beans, corn, and squash together. This casserole can also be made ahead and frozen, if desired. I've not yet tried this recipe, so as soon as I do I'll be back to modify the directions for a quicker cooking polenta.
- 1 1⁄2 cups yellow cornmeal
- 1 tablespoon chili powder
- 1⁄2 teaspoon salt
- 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
- 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.
- 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.