Calabacitas Casserole with Polenta and Cheese

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings
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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. 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.