Calabacitas Casserole With Polenta And Cheese

Name: Calabacitas Casserole With Polenta And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 cups frozen corn kernels, defrosted, 4 garlic cloves, smashed, 2 jalapenos, seeded and chopped, and more.

Yes, Calabacitas Casserole With Polenta And Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!