Calabacitas Casserole With Polenta And Cheese

• 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

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

extra virgin olive oil, corn kernels, garlic, jalapenos, zucchini, yellow squash, yellow onion, tomatoes, chili powder, salt, polenta, cheese, scallions, cilantro

Taken from www.food.com/recipe/calabacitas-casserole-with-polenta-and-cheese-207613 (may not work)