Calabacitas Casserole With Polenta and Cheese

Submitted by Stacee R.

"Courtesy of Rachael Ray."

 

• Ready In: 35mins
• Ingredients: 14
• 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.

Reviews

[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!