Three Sisters Casserole Recipe

Name: Three Sisters Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Polenta Topping; 1 1/2 cups yellow cornmeal; 1 tablespoon chili powder; 1/2 teaspoon salt; Filling; 2 tablespoons olive oil, divided; 1 small onion, chopped; 1 large red bell pepper, chopped; 1 lb kabocha squash, peeled and cut into 1-inch dice; 1 (15 ounce) can diced tomatoes with green chilies; 1 (15 ounce) can pinto beans, rinsed and drained; 1 cup frozen corn kernels, defrosted; 2 garlic cloves, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; salt

Servings: persons

Polenta Topping
1 1/2 cups yellow cornmeal
1 tablespoon chili powder
1/2 teaspoon salt
Filling
2 tablespoons olive oil, divided
1 small onion, chopped
1 large red bell pepper, chopped
1 lb kabocha squash, peeled and cut into 1-inch dice
1 (15 ounce) can diced tomatoes with green chilies
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn kernels, defrosted
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
salt

1
Polenta Topping:
2
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.
3
Filling:
4
Preheat oven to 375u00b0F 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.
5
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.
6
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.
7
Score the top of the casserole into 6 squares and brush the top with the remaining tablespoon of olive oil.
8
Bake 30 minutes, or until heated through and the top is lightly browned.

324

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 16 ingredients. The key ingredients include: Polenta Topping, 1 1/2 cups yellow cornmeal, 1 tablespoon chili powder, 1/2 teaspoon salt, and more.

Yes, Three Sisters Casserole 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!

Three Sisters Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions