Calabacitas Casserole with Polenta and Cheese (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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 |
Directions:
1. Preheat oven to 500 degrees F.
2. Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.
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