Calabacitas Casserole With Polenta And Cheese Recipes

Steps:

• Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside.
• In a saute pan heat 3 teaspoons of the olive oil and heat. Add the onion and cook until translucent. Add chopped garlic and corn, stir, and add roasted red pepper, green chile, and chopped oregano saute until corn is fully cooked. Season, to taste, with salt and pepper. Fill zucchini cups. Top with queso fresca and garnish with fresh oregano.

Steps:

• 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.

Steps:

• 1. Preheat oven to 500 degrees F.
• 2. Heat a large skillet over medium high heat. Add olive oil, corn, garlic and chiles. Saute 3 minutes. Add zucchini, 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" 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.