Calabacitas Casserole recipe

3 tablespoons extra virgin olive oil
2 cups frozen corn kernels, thawed and drained
4 cloves garlic, minced
1 green chile pepper seeded and chopped OR
    2 jalapenos, seeded and chopped
2 small to medium zucchini, diced
1 small to medium yellow summer squash
1 large onion, chopped
1 (14 ounce) can stewed tomatoes, undrained
2 teaspoons chili powder
Salt and pepper
1 (16 ounce) tube prepared polenta
2 cups (10 ounces) shredded Monterey jack cheese
3 scallions, chopped
2 tablespoons chopped cilantro leaves or flat leaf parsley

Heat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, corn, garlic and chiles. Sauté for 3 minutes, then add zucchini and yellow squash and onions. Season with salt, pepper and 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.

Yield: 6 servings