Calabacitas Casserole With Polenta and Cheese

Courtesy of Rachael Ray.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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

Directions

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.