Calabacitas Polenta Casserole

• 2 tablespoons extra-virgin olive oil
• 1 – 15oz. can corn, drained
• 1 tbsp. chopped garlic
• 2 jalapeno peppers, seeded and finely chopped
• 2 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 large yellow onion, chopped
• 1 – 14.5 oz. can Fire Roasted diced tomatoes, drained of excess liquid
• 2 tsp. chili powder
• Salt and pepper
• 1 – 16oz. tube Basil & Garlic polenta
• 1 – 8oz. brick Soy Mozzarella cheese, grated

Preheat Broiler.

Slice the polenta into 1/4 – inch think rounds. Place on a baking sheet and broil until beginning to crisp, about 8 minutes. Turn each slice over and place back under the broil for another 5 minutes. Transfer the crisped polenta rounds to a single layer in a sprayed 9 x 13 baking pan.

Preheat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, garlic, onion and jalapenos, and sauté 5 minutes. Add zucchini, yellow squash and corn, season with salt and pepper and chili powder; cook 7 to 8 minutes, stirring frequently. Add tomatoes and heat through, about 2 more minutes. Pour mixture over the polenta rounds and cover with shredded cheese. Cook 8 to 10 minutes, until cheese is bubbling and lightly browned.