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Calabacitas Casserole




  1. Heat oven to 500 degrees F.
  2. Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, corn, garlic and chiles. Sauté for 3 minutes, then add zucchini and yellow squash and onions. Season with salt, pepper and chili powder; cook 7 to 8 minutes.
  3. Add stewed tomatoes and heat through. Transfer to baking dish.
  4. Cut 1 tube of polenta in 1/2-inch slices lengthwise.
  5. Top vegetables with polenta and cheese.
  6. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes.
  7. Garnish with chopped scallions and cilantro or flat leaf parsley.

Yield: 6 servings


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