Calabacitas Casserole with Polenta and Cheese

• 3 tablespoons extra-virgin olive oil
• 2 cups corn kernels, defrosted
• 4 cloves garlic, smashed
• 1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped
• 2 small to medium zucchini, diced
• 1 small to medium yellow squash
• 1 large yellow skinned onion, chopped
• 1 (14-ounce) can stewed tomatoes
• 2 teaspoons dark chili powder, just over 1/2 a palm full
• Salt and pepper
• 1 (16-ounce) tubes prepared polenta
• 2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches
• 3 scallions, chopped
• 2 tablespoons chopped cilantro leaves or flat-leaf parsley

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

extravirgin olive oil, corn kernels, garlic, green chile pepper, zucchini, yellow skinned onion, tomatoes, dark chili powder, salt, polenta, pouches, scallions, cilantro

Taken from www.foodnetwork.com/recipes/rachael-ray/calabacitas-casserole-with-polenta-and-cheese-recipe.html (may not work)