Three Sisters Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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