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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Calabacita's Casserole with Polenta & Cheese Recipe

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This recipe for Calabacita's Casserole with Polenta & Cheese is from Taste of Calvin: Spring, 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons EVOO
2 cups corn kernels defrosted
4 garlic cloves crushed
1 green chile pepper, seeded & chopped
OR 2 jalapeños, seeded & chopped
2 small to medium zucchini, diced
1 small to medium yellow squash, diced
1 large yellow skinned onion, chopped
1 (14 oz.) can stewed tomatoes
2 teaspoons dark chili powder, just over ½ palm full
salt &pepper
1 (16 oz.) tube prepared polenta
2 cups (10 oz.) shredded Monterey Jack cheese
3 scallions, chopped
2 tablespoons chopped cilantro leaves or flat-leaf
Directions:
Directions:
Preheat oven to 500 º (yes, 500º).
Heat a large skillet over medium high heat with the EVOO. Add corn, garlic, and chiles. Saute 3 minutes, add zucchini, yellow squash and onions, season with salt and pepper, add chili powder, cook 7-8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2 slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8-10 minutes. Garnish with chopped scallions and cilantro.
Number Of Servings:
Number Of Servings:
6

 

 

 

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