Polenta Casserole

Ingredients

• 1 medium Yellow Onion (diced)
• 1 medium Yellow Squash (diced into small pieces)
• 2 medium Green Zucchini (diced into small pieces)
• 2 cans Fire‑Roasted Green Chilies (4‑oz cans, drained)
• 1 can Diced Tomatoes (14.5‑oz can, preferably fire‑roasted)
• 1 cup Sweet Corn (drained, from a 15‑oz can)
• 2 teaspoons Garlic (minced; add an extra 1 tsp later if desired)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 teaspoons Chili Powder (adjust for heat preference)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper (freshly ground)
• 2 tubes Penta Pasta Tubes (refrigerated section, cut into ¼‑inch discs)
• 2 cups Cheddar or Monterey Jack Cheese (shredded; divided for layering)

Instructions

1. Prep Vegetables and Garlic

   Dice the onion, yellow squash, and green zucchini into bite‑size pieces. Mince the garlic (about 2 teaspoons). Drain the sweet corn and set aside.

   Time: PT10M

2. Slice Penta Pasta

   Remove the two refrigerated Penta tubes. Using a sharp knife, slice each tube into ¼‑inch thick discs, cutting over the sink to let any water drain away.

   Time: PT5M

3. Sauté Onions

   Heat butter and olive oil in a large skillet over medium‑high heat. Add the diced onion and sauté, stirring occasionally, until the edges turn golden and the onion is caramelized.

   Time: PT5M

   Temperature: Medium‑high

4. Add Garlic

   Stir in the minced garlic and cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium‑high

5. Sauté Squash

   Add the diced yellow squash and green zucchini to the skillet. Cook, stirring, for 3 minutes until they begin to soften.

   Time: PT3M

   Temperature: Medium‑high

6. Combine Canned Ingredients

   Add the diced tomatoes, fire‑roasted green chilies, drained corn, chili powder, salt, and black pepper. Stir well and let the mixture heat through for 3 minutes.

   Time: PT3M

   Temperature: Medium‑high

7. Preheat Oven

   While the skillet mixture is finishing, preheat the oven to 500°F (260°C).

   Time: PT5M

   Temperature: 500°F

8. Oil Casserole Dish

   Lightly coat the bottom and sides of the casserole dish with a thin layer of olive oil.

   Time: PT2M

9. First Pasta Layer

   Arrange half of the sliced Penta discs in an even layer on the bottom of the dish.

   Time: PT2M

10. First Veggie Layer

    Spread half of the skillet vegetable mixture over the pasta layer.

    Time: PT2M

11. First Cheese Layer

    Sprinkle 1 cup of shredded cheese evenly over the vegetables.

    Time: PT1M

12. Second Layers

    Add the remaining Penta discs, then the rest of the vegetable mixture, and finally the remaining shredded cheese.

    Time: PT3M

13. Bake

    Place the casserole in the preheated oven and bake for 5‑10 minutes, until the cheese is bubbling and lightly browned around the edges.

    Time: PT8M

    Temperature: 500°F

14. Rest and Serve

    Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Yellow Squash: butternut squash (peeled and diced)
• Instead of Green Zucchini: yellow squash
• Instead of Fire‑Roasted Green Chilies: jalapeño peppers, diced
• Instead of Diced Tomatoes: fresh diced tomatoes (1½ cups)
• Instead of Sweet Corn: frozen corn, thawed
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine
• Instead of Chili Powder: cayenne pepper (½ tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Penta Pasta Tubes: penne pasta, sliced
• Instead of Cheddar or Monterey Jack Cheese: Mexican blend cheese, vegan shredded cheese

Equipment Needed

• Skillet
• Cutting Board
• Chef's Knife
• Colander
• Casserole Dish
• Oven
• Spatula or Wooden Spoon
• Measuring Spoons
• Grater (optional)

Critical Steps — Do Not Skip

• Caramelizing the onions for deep flavor.
• Slicing the Penta tubes into uniform ¼‑inch discs.
• Layering the pasta, vegetables, and cheese in the correct order.
• Baking at a very high temperature (500°F) for a short time to achieve a bubbly, golden top.

Chef Tips from the Video

• Add a pinch of smoked paprika to the vegetable mixture for extra depth.
• For a crunchier topping, sprinkle a handful of panko breadcrumbs mixed with melted butter before baking.
• Use a mix of sharp cheddar and Monterey Jack for a more complex melt.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and store for up to 4 days.

Freezer: Wrap tightly with foil and freeze for up to 2 months. Reheat in oven at 350°F until hot.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetable mixture up to step 6 and refrigerate; assemble and bake when ready.
• The casserole can be assembled a day ahead, covered, and baked straight from the fridge (add 5 extra minutes to baking time).

Frequently Asked Questions