Calabacitas Casserole With Polenta And Cheese - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
2 cups frozen corn kernels, defrosted
4 garlic cloves, smashed
2 jalapenos, seeded and chopped
2 medium zucchini, diced
1 medium yellow squash, diced
1 yellow onion, chopped
1 (14 ounce) can stewed tomatoes, drained
2 teaspoons chili powder
salt and pepper
1 (16 ounce) package prepared polenta
2 cups monterey jack cheese, shredded
3 scallions, chopped
2 tablespoons cilantro leaves, chopped

Preparation

Preheat oven to 500 degrees.
Grease a 9 x 13 baking dish with 1 T olive oil.
Heat a large skillet over medium-high heat.
Add remaining 2 T olive oil, corn, garlic and jalapenos. Saute 3 minutes.
Add zucchini, yellow squash and onions, season with salt, pepper and chili powder. Cook 7-8 minutes.
Add stewed tomatoes and heat through.
Transfer skillet contents to baking dish.
Cut tube of polenta in 1/2-inch slices. Top vegetables with polenta and cheese.
Place in oven to melt cheese and warm polenta, 8-10 minutes.
Garnish with scallions and cilantro.
NOTE: Feel free to add a can of drained black beans or shredded chicken for protein.