Calabacitas Casserole with Polenta and Cheese

Ingredients

• 14 ounce canned tomatoes canned
• 1  chile pepper and or green seeded chopped
• 2 teaspoons chili powder dark
• 16 ounce polenta prepared
• 2 cups corn kernels 
• 2 tablespoons flat-leaf parsley chopped
• 4 cloves garlic smashed
• 3 tablespoons olive oil extra-virgin
• 1 large skinned onion yellow chopped
• 6 servings salt and pepper 
• 3  scallions chopped
• 1  baby squash yellow small to medium
• 2  zucchini diced small to medium
• 2 cups ounces shredded

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 500 degrees F.
2. Heat a large skillet over medium high heat.
3. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles.
4. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes.
5. Add stewed tomatoes and heat through.
6. Transfer to baking dish.
7. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese.
8. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes.
9. Garnish with chopped scallions and cilantro or flat-leaf parsley.