Calabacitas Casserole With Polenta And Cheese

One of my favorites. Great for this time of year when the squash plants are cranking.

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Title: Calabacitas Casserole With Polenta And Cheese
Categories: vegetables
Yield: 6 servings

3 tb extra-virgin olive oil
2 c corn kernels; defrosted
4 garlic cloves; smashed
1 green chile pepper; seeded,
-chopped
= (or 2 seeded and chopped
-jalapeño
2 sm to medium zucchini; diced
1 sm to medium yellow squash
1 lg yellow skinned onion;
-chopped
1 cn stewed tomatoes - (14 oz)
2 ts dark chili powder
Salt; to taste
Freshly-ground black pepper;
- to taste
1 tube prepared polenta - (16
-oz)
2 c shredded Monterey Jack - (10
- oz)
3 scallions; chopped
2 tb chopped cilantro leaves
= (or flat-leaf parsley)

Preheat oven to 500 degrees.

Heat a large skillet over medium-high heat. Add remaining 2 tablespoons
extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add
zucchini and yellow squash and onions, season with salt and pepper, 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.

This recipe yields 6 servings.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1D12) - from the TV FOOD
NETWORK"
S(Formatted for MC7):
"05-14-2004 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 109 Calories; 7g Fat (53.5% calories
from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 1/2
Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Rachael Ray

Preparation Time: 0:00

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