Calabacitas Casserole With Polenta And Cheese Recipe

Name: Calabacitas Casserole With Polenta And Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 3 teaspoons olive oil, divided; 1 cup frozen corn kernels; 2 garlic cloves, minced; 1-2 jalapeno, finely chopped (adjust to your spice preference); 2 medium zucchini, diced; 2 medium yellow squash, diced; 1/2 medium yellow onion, chopped; 1 (14.5 ounce) can stewed tomatoes, undrained; 1 teaspoon chili powder; salt and pepper, to taste; 1 (8 ounce) tube prepared polenta, cut into 1/2 inch slices; 1 cup shredded cheddar cheese; 2 tablespoons chopped scallion; 2 tablespoons fresh cilantro, chopped

Rachael Ray's vibrant Calabacitas Casserole gets a cheesy, creamy upgrade with the addition of polenta! This easy, 35-minute recipe features a medley of summer squash, corn, and zesty spices, all baked to perfection under a blanket of melted cheese. A comforting and flavorful vegetarian dish perfect for a weeknight meal or a casual gathering.

Prep Time 15 mins

Cook Time 35 mins

Calories 303.1 kcal

Protein 26g

Rating 4.0 (1 Reviews)

Calabacitas Casserole With Polenta And Cheese

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Calabacitas Casserole With Polenta And Cheese

3 teaspoons olive oil, divided
1 cup frozen corn kernels
2 garlic cloves, minced
1-2 jalapeno, finely chopped (adjust to your spice preference)
2 medium zucchini, diced
2 medium yellow squash, diced
1/2 medium yellow onion, chopped
1 (14.5 ounce) can stewed tomatoes, undrained
1 teaspoon chili powder
salt and pepper, to taste
1 (8 ounce) tube prepared polenta, cut into 1/2 inch slices
1 cup shredded cheddar cheese
2 tablespoons chopped scallion
2 tablespoons fresh cilantro, chopped

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How to Make Calabacitas Casserole With Polenta And Cheese

Preheat oven to 500°F (260°C).
Grease a 9x13 inch baking dish with 1 teaspoon olive oil.
Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil, 1 cup frozen corn, 2 cloves minced garlic, and 1-2 jalapeños, finely chopped (adjust to your spice preference).
Sauté for 3 minutes.
Add 2 medium zucchini, diced; 2 medium yellow squash, diced; and 1/2 medium onion, chopped. Season generously with salt, pepper, and 1 teaspoon chili powder.
Cook for 7-8 minutes, or until vegetables are tender-crisp.
Stir in 1 (14.5 ounce) can of stewed tomatoes, undrained, and heat through.
Pour the vegetable mixture into the prepared baking dish.
Cut a (8 ounce) tube of pre-cooked polenta into 1/2-inch thick slices.
Arrange the polenta slices evenly over the vegetables.
Top with 1 cup shredded cheddar cheese (or your favorite melting cheese).
Bake for 8-10 minutes, or until the cheese is melted and bubbly and the polenta is warmed through.
Garnish with 2 tablespoons chopped scallions and 2 tablespoons chopped cilantro before serving.