Makes 6 servings
Ingredients:
*2 Tablespoons olive oil
*2 cups frozen corn kernels, thawed
*4 cloves garlic, minced or pressed
*2 jalapenos, seeded and chopped
*2 zucchini, diced
*1 yellow squash, diced
*1 yellow onion, chopped
*1 can (14 oz.) stewed tomatoes
*2 teaspoons chili powder
*salt
*black pepper
*1 tube (16 oz.) prepared polenta
*2 cups shredded 2% Monterrey Jack cheese
*3 green onions, chopped
Directions:
Preheat oven to 500 degrees. Heat a large skillet over medium heat. Add olive oil to skillet. Add corn, garlic, and jalapenos. Saute for 3 minutes.
Add zucchini, squash, and onions. Season with salt and pepper to taste. Season with chili powder. Cook for 7 to 8 minutes. Add stewed tomatoes and heat through.
Transfer to a baking dish. Cut polenta into 1/2-inch slices lengthwise. Top vegetables with polenta and then cheese.
Bake at 500 degrees for 8 - 10 minutes, until the polenta is hot and the cheese is melted. Top with green onions.
