Calabacitas Casserole
Calabacitas casserole is something that I've been making for years. It's a twist on the popular New Mexican side dish, calabacitas. It's a simple dish with squash, zucchini, green chile and corn. I made it into a meal when I was feeling a big homesick when I was living in Los Angeles by adding in some meat. This is my version of comfort food.
This casserole doesn't look pretty but it's tasty and my version of comfort food. It takes the classic calabacitias with some ground meat then you top that with your choice or mashed potatoes, polenta and/or cheese. I've made all three, but no matter what I add cheese! If you want to use mashed potatoes but don't want to make them, TraderJoe's has an excellent frozen one that I've used. This recipe uses a tube of polenta but feel free to use mashed potatoes if that's more your jam.
- 1 lb ground meat (lean turkey or beef)
- 2 zucchini (chopped)
- 1 yellow squash (chopped)
- 1/2 can drained corn (or to taste)
- 1 tsp garlic salt (or to taste)
- 1 tsp paprika (or to taste)
- 1/3 cup green chile (or to taste)
- 1/2 cup milk
- 1/4 cup water
- 1 roll of polenta
- 1/4 cup parmesan
- 1 cup shredded cheese (or more to taste)
- salt and pepper (to taste)
Warm a pan over medium heat with some oil on the stove. Add the ground meat and half the seasoning and brown. Put in a casserole dish.
In the same pan, add the sliced zucchini and squash and cook for a few minutes until the veggies are cooked through.
Add the drained corn, green chile and the rest of the seasoning. Stir together and continue to cook.
Once the corn is warmed add the ground meat back and mix together.
Add the mixture to a casserole dish.
Add the milk and water to a stockpot and heat on medium.
Once the liquid starts to steam, add half the polenta and break down the clumps. Then add the other half and break down.
Continue to heat and mix together the polenta until it thickens and there are no clumps.
Once the polenta is thickened, add the parmesan and stir together. Salt and pepper to taste.
If it's too thick then add more milk or water.Pour the polenta evenly over the calabacitas then top with shredded cheese.
If you don't like polenta you can also use mashed potatoes to cover the calabacitas.Bake at 350 degrees for 40 minutes or until cheese is golden and melted and polenta is set.