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Calabacitas Casserole



  • 3 tablespoons extra virgin olive oil
  • 2 cups frozen corn kernels, thawed and drained
  • 4 cloves garlic, minced
  • 1 green chile pepper seeded and chopped, or 2 jalapenos, seeded and chopped
  • 2 small to medium zucchini, diced
  • 1 small to medium yellow summer squash
  • 1 large onion, chopped
  • 1 (14 ounce) can stewed tomatoes, undrained
  • 2 teaspoons chili powder
  • Salt and pepper
  • 1 (16 ounce) tube prepared polenta
  • 2 cups (10 ounces) shredded Monterey jack cheese
  • 3 scallions, chopped
  • 2 tablespoons chopped cilantro leaves or flat leaf parsley


  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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