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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 500 degrees. | 2. Grease a 9 x 13 baking dish with 1 T olive oil. | 3. Heat a large skillet over medium-high heat. | 4. Add remaining 2 T olive oil, corn, garlic and jalapenos. Saute 3 minutes. | 5. Add zucchini, yellow squash and onions, season with salt, pepper and chili powder. Cook 7-8 minutes. | 6. Add stewed tomatoes and heat through. | 7. Transfer skillet contents to baking dish. | 8. Cut tube of polenta in 1/2-inch slices. Top vegetables with polenta and cheese. | 9. Place in oven to melt cheese and warm polenta, 8-10 minutes. | 10. Garnish with scallions and cilantro. | 11. NOTE: Feel free to add a can of drained black beans or shredded chicken for protein. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		-	-	-	-
corn kernel	2	cups	defrosted frozen	369.42	72.9534	10.2084	4.0044
garlic clove	4		smashed	-	-	-	-
jalapeno	2		seeded chopped	3.2625	0.7312	0.1024	0.0416
zucchini	2		diced	66.64	12.1912	4.7432	1.2544
yellow squash	1		diced	-	-	-	-
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
tomato	1	can	stewed drained	62.068999999999996	13.7631	3.2384	0.5397
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
salt pepper				-	-	-	-
polenta	1	package	prepared	-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
scallion	3		chopped	96.0	22.02	5.49	0.57
cilantro leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.