Calabacitas Casserole With Polenta And Cheese

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
2 cups	125g / 4.4oz	Corn kernels - defrosted
4		Garlic cloves - smashed
1		Green chile pepper - seeded, chopped
		= (or 2 seeded and chopped jalapeños)
2		To medium zucchini - diced (small)
1		To medium yellow squash (small)
1		Yellow skinned onion - chopped (large)
1		Stewed tomatoes - (14 oz)
2 teaspoons	10ml	Dark chili powder
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Tube prepared polenta - (16 oz)
2 cups	474ml	Shredded Monterey Jack - (10 oz)
3		Scallions - chopped
2 tablespoons	30ml	Chopped cilantro leaves
		= (or flat-leaf parsley)

Recipe Instructions

Preheat oven to 500 degrees.

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.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D12) - from the TV FOOD NETWORK

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