Three Sisters Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 cups yellow cornmeal
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil, divided
• 1 small onion, chopped
• 1 large red bell pepper, chopped
• 1 lb kabocha squash, peeled and cut into 1-inch dice
• 1 (15 ounce) can diced tomatoes with green chilies
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 cup frozen corn kernels, defrosted
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• salt

Recipe

• 1 polenta topping:.
• 2 whisk together cornmeal, chili powder, and salt with 4.5 cups water in a large double boiler. cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. remove from heat.
• 3 filling:.
• 4 preheat oven to 375°f heat 1 tbs oil in large saucepan over medium heat. add onions and cook until softened. add bell pepper and cook 5 minutes more, stirring often.
• 5 stir in squash, tomatoes, garlic, coriander, and cumin. cook 5 minutes stirring occasionally. add 1/2 cup water and some salt, bring mixture to a boil. reduce heat and simmer, partially covered, for 10 to 15 minutes or until squash is tender. stir in beans and corn and cook 2-3 minutes more, until slightly thickened.
• 6 coat a 9x11 baking dish with cooking spray. spread 2 cups of the polenta over the bottom of the dish. spoon filling over the polenta. smooth remaining polenta over the top.
• 7 score the top of the casserole into 6 squares and brush the top with the remaining tablespoon of olive oil.
• 8 bake 30 minutes, or until heated through and the top is lightly browned.