Best 2 Calabacitas Casserole With Polenta And Cheese Recipes

**Calabacitas Casserole with Polenta and Cheese: A Flavorful and Comforting Dish**

Calabacitas casserole with polenta and cheese is a delectable and comforting dish that blends the vibrant flavors of Mexican cuisine with the rustic charm of Italian cooking. This casserole showcases fresh zucchini, corn, and poblano peppers, simmered in a savory tomato sauce and topped with a creamy polenta and a melted cheese crust. The combination of textures and flavors creates a delightful experience that will tantalize your taste buds. This article provides two variations of the recipe: one featuring goat cheese for a tangy twist and the other using a combination of mozzarella and Parmesan for a classic cheesy flavor. Both versions offer a unique take on this beloved casserole, ensuring that everyone can find their perfect match.

Let's cook with our recipes!

CALABACITAS CASSEROLE WITH POLENTA AND CHEESE

Calabacitas Casserole With Polenta and Cheese image

Make and share this Calabacitas Casserole With Polenta and Cheese recipe from Food.com.

Provided by rickoholic83

Categories Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

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

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.

Nutrition Facts : Calories 303.1, Fat 19.1, SaturatedFat 8.3, Cholesterol 33.5, Sodium 382.9, Carbohydrate 24, Fiber 3.9, Sugar 6.2, Protein 13.4

CALABACITAS CASSEROLE WITH POLENTA AND CHEESE

Calabacitas Casserole with Polenta and Cheese image

Submitted by Betty Ellis at Curious Cuisiners' April 15th meeting.

Provided by Ginny Carriera

Categories Pasta Sides

Time 50m

Number Of Ingredients 14

Ingredients

3 Tbsp extra virgin olive oil
2 c corn kernels, defrosted
4 clove garlic, smashed
1 green chili or jalepeno pepper, seeded and chopped
2 small to medium zucchini, diced
1 small to medium yellow squash, diced
1 large, yellow onion, chopped
1 can(s) 14 oz, stewed tomatoes
2 tsp dark chili powder
salt and pepper
1 tube(s) 16 oz, prepared polenta
2 c (10 oz.) shredded monterey jack cheese
3 scallions, chopped
2 Tbsp chopped cilantro leaves or flat leaf parsley

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.

Tips:

For the best flavor, use fresh, in-season vegetables.
Don't be afraid to experiment with different types of cheese. A good melting cheese, such as cheddar, Monterey Jack, or mozzarella, will work well.
If you don't have polenta, you can use grits or mashed potatoes instead.
To make the casserole ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in the oven until it's heated through.
Serve the casserole with a dollop of sour cream or salsa, if desired.

Conclusion:

Calabacitas casserole with polenta and cheese is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover vegetables. So next time you have some extra zucchini and corn on hand, give this recipe a try. You won't be disappointed!

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