Calabacitas Casserole With Polenta and Cheese |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Courtesy of Rachael Ray. 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.
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