Calabacitas Casserole with Polenta and Cheese Recipe

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 corn kernels, defrosted; 4 cloves garlic, smashed; 1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped; 2 small to medium zucchini, diced; 1 small to medium yellow squash; 1 large yellow skinned onion, chopped; 1 (14-ounce) can stewed tomatoes; 2 teaspoons dark chili powder, just over 1/2 a palm full; Salt and pepper; 1 (16-ounce) tubes prepared polenta; 2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches; 3 scallions, chopped; 2 tablespoons chopped cilantro leaves or flat-leaf parsley

Servings: persons

3 tablespoons extra-virgin olive oil
2 cups corn kernels, defrosted
4 cloves garlic, smashed
1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped
2 small to medium zucchini, diced
1 small to medium yellow squash
1 large yellow skinned onion, chopped
1 (14-ounce) can stewed tomatoes
2 teaspoons dark chili powder, just over 1/2 a palm full
Salt and pepper
1 (16-ounce) tubes prepared polenta
2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches
3 scallions, chopped
2 tablespoons chopped cilantro leaves or flat-leaf parsley

1
Preheat oven to 500 degrees F.
2
Heat a large skillet over medium high heat.
3
Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles.
4
Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes.
5
Add stewed tomatoes and heat through.
6
Transfer to baking dish.
7
Cut 1 tube of polenta in 1/2-inch slices lengthwise.
8
Top vegetables with polenta and cheese.
9
Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes.
10
Garnish with chopped scallions and cilantro or flat-leaf parsley.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 corn kernels, defrosted, 4 cloves garlic, smashed, 1 green chile pepper seeded and chopped or, 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.

Calabacitas Casserole with Polenta and Cheese

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