1 green chile pepper seeded and chopped,
or 2 jalapenos,
seeded and chopped
2 small to medium zucchini, diced
to medium yellow summer squash
1 large onion, chopped
1 (14 ounce) can stewed
2 teaspoons chili powder
Salt and pepper
1 (16 ounce)
tube prepared polenta
2 cups (10 ounces) shredded Monterey jack cheese
2 tablespoons chopped cilantro leaves or flat leaf parsley
Heat oven to 500 degrees F.
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.
Add stewed tomatoes and heat through. Transfer to baking dish.
Cut 1 tube of polenta in 1/2-inch slices lengthwise.
Top vegetables with polenta and cheese.
Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes.
Garnish with chopped scallions and cilantro or flat leaf parsley.
Yield: 6 servings
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