Calabacitas Casserole With Polenta And Cheese Recipe

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

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Calabacitas Casserole With Polenta And Cheese

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & 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.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

24g

Fat

41g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes The Americas American Mexican Healthy Vegetarian Gluten Free Summer Recipes Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Casseroles Main Dish Vegetables Mexican Oven Vegetarian Dietary Corn Squash Equipment

Frequently Asked Questions

How long does it take to make Calabacitas Casserole With Polenta And Cheese?

Calabacitas Casserole With Polenta And Cheese takes about 50 minutes from start to finish — roughly 15 minutes to prepare and 35 minutes to cook.

How many calories are in Calabacitas Casserole With Polenta And Cheese?

Calabacitas Casserole With Polenta And Cheese has approximately 303.1 calories per serving, with about 26 g protein, 7 g carbohydrates and 29 g fat.

What ingredients do I need for Calabacitas Casserole With Polenta And Cheese?

The key ingredients for Calabacitas Casserole With Polenta And Cheese are Extra Virgin Olive Oil, Frozen Corn Kernels, Garlic Cloves, Jalapenos, Zucchini, Yellow Squash. See the full list with measurements above.