Calabacitas Casserole With Polenta And Cheese
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
58
Spice
40
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil2 cups
Corn Kernel (defrosted)4 cloves
Garlic (smashed)2 small
Zucchini (to medium, diced)1 small
Yellow Squash (to medium)1 large
Onion (yellow skinned, chopped)3230 g
Stewed Tomatoes (can)1
Salt2 tbsps
Cilantro Leaves (chopped)Directions:
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