Best 7 Calabacitas Casserole With Polenta And Cheese Recipes

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From its humble origins as a simple peasant dish, calabacitas casserole with polenta and cheese has evolved into a beloved and iconic culinary creation. This hearty and flavorful dish, originating from the vibrant and diverse cuisine of New Mexico, is a symphony of flavors and textures that is sure to tantalize taste buds and leave you craving for more. Its main ingredients, calabacitas (Mexican squash), polenta, and cheese, come together in perfect harmony to create a dish that is both comforting and satisfying. Whether enjoyed as a main course or as a delectable side, calabacitas casserole with polenta and cheese is a culinary journey that is sure to leave you feeling warm and fulfilled.

Check out the recipes below so you can choose the best recipe for yourself!

CALABACITA CUPS



Calabacita Cups image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 20 servings

Number Of Ingredients 10

10 small zucchini
3 tablespoons olive oil
1/2 cup chopped white onion
1 tablespoon chopped garlic
2 cups corn
1/2 cup diced roasted red pepper
1/4 cup chopped green chile
Salt and pepper
1 cup queso fresco (fresh cheese)
2 tablespoons chopped fresh oregano

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.

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

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



Calabacitas image

Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.

Provided by A. P. Newman

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
½ green bell pepper, diced
1 small sweet onion, diced
2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup half and half
1 cup corn kernels
½ cup shredded Monterey Jack cheese

Steps:

  • Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE



Calabacitas Con Queso - Zucchini with Cheese image

Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.

Provided by Jyn

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 35m

Yield 6

Number Of Ingredients 8

1 ½ pounds zucchini, cut into bite sized pieces
1 (15.25 ounce) can whole kernel corn
1 medium onion, sliced
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 tablespoon vegetable oil
2 teaspoons white sugar
1 ½ pounds Monterey Jack cheese, cubed

Steps:

  • In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
  • Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 22.8 g, Cholesterol 101 mg, Fat 37.6 g, Fiber 3.5 g, Protein 31.6 g, SaturatedFat 22.2 g, Sodium 834.1 mg, Sugar 7.9 g

OLE POLENTA CASSEROLE



Ole Polenta Casserole image

With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 14

1 cup yellow cornmeal
1 teaspoon salt
4 cups water, divided
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 pound sliced fresh mushrooms
1 teaspoon each dried basil, oregano and dill weed
Dash hot pepper sauce
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.

POLENTA CHILI CASSEROLE



Polenta Chili Casserole image

Our Test Kitchen created this delicious vegetarian bean and polenta bake that combines spicy chili, mixed veggies and homemade polenta. It's a warm and comfy casserole that is sure to please everyone, vegetarian or not.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 6

4 cups water
1/2 teaspoon salt
1-1/4 cups yellow cornmeal
2 cups shredded cheddar cheese, divided
3 cans (15 ounces each) vegetarian chili with beans
1 package (16 ounces) frozen mixed vegetables, thawed and well drained

Steps:

  • Preheat oven to 350°. In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan. , Remove from heat. Stir in 1/4 cup cheddar cheese until melted., Spread into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Meanwhile, heat chili according to package directions. , Spread vegetables over polenta; top with chili. Sprinkle with remaining cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 297 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 556mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein.

POLENTA LAYERED WITH CABBAGE AND SAUSAGES



Polenta Layered with Cabbage and Sausages image

Here is a rustic, comforting casserole that is very easy to prepare.

Yield Makes 6 servings

Number Of Ingredients 6

3 tablespoons olive oil
6 sweet italian sausages
2 pounds savory cabbage, thinly sliced (about 15 cups)
2 cups beef stock or canned beef broth
2 cups coarsely chopped peeled tomatoes
Basic Polenta

Steps:

  • Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add sweet Italian sausages; saut&é sausages until golden brown on all sides, about 4 minutes. Add thinly sliced cabbage; saut&é until cabbage is wilted, about 10 minutes. Add 2 cups beef stock and chopped tomatoes. Bring to a boil. reduce heat to low. Cover and simmer 40 minutes to blend flavors. Remove sausages.
  • Preheat oven to 350°F. Spoon half of Basic Polenta into 13x9x2-inch glass baking dish. Top with half of cabbage and half of cooking liquid. Spoon remaing polenta atop cabbage. Arrage Italian sausages atop polenta. Spoon remaining cabbage and cooking liquid over sausages. Bake unitl flavors blend, about 30 minutes.

### Tips
  • Choose fresh calabacitas. Look for ones that are firm and have bright green skin.
  • Use a variety of cheeses. This will give the casserole a more complex flavor. A good combination is cheddar, Monterey Jack, and Parmesan.
  • Don't overcook the polenta. It should be cooked until it is tender but still has a little bite to it.
  • Don't be afraid to experiment with different toppings. You could use bread crumbs, crushed tortilla chips, or even a fried egg.
  • Let the casserole rest for a few minutes before serving. This will help it to set and make it easier to cut.
### Conclusion Calabacitas casserole with polenta and cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover polenta. With its creamy polenta, cheesy filling, and crispy topping, this casserole is sure to be a hit with your family and friends.

Tips

  • Choose fresh calabacitas.
  • Use a variety of cheeses.
  • Don't overcook the polenta.
  • Don't be afraid to experiment with different toppings.
  • Let the casserole rest for a few minutes before serving.

Conclusion

Calabacitas casserole with polenta and cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover polenta. With its creamy polenta, cheesy filling, and crispy topping, this casserole is sure to be a hit with your family and friends.

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