Three Sisters Casserole
Three Sisters Casserole could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One serving contains 369 calories, 11g of protein, and 11g of fat. For 100 cents per serving, you get a side dish that serves 6. It can be enjoyed any time, but it is especially good for Winter. 557 people have tried and liked this recipe. A mixture of corn kernels, salt, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Vegetarian Times. With a spoonacular score of 98%, this dish is outstanding. If you like this recipe, you might also like recipes such as Three Sisters Casserole, Three Sisters Casserole with Cornbread Topping, and Shrimp Tamale Casserole with Three Sisters Black Mole.
Servings: 6
Ingredients:
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can diced tomatoes with chiles
1 Tbs. chili powder
1 cup frozen corn kernels, thawed
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
½ tsp. salt
¾ tsp. salt
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 ½ cups yellow cornmeal
Equipment:
double boiler
whisk
bowl
oven
sauce pan
baking pan
knife
Cooking instruction summary:
1. To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.2. To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.3. Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in ½ cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.4. Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2½ cups) over top.5. Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
Step by step:
To make Polenta Topping
1. Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times.
2. Remove from heat.
3. To make Filling: Preheat oven to 375°F.
4. Heat 2 Tbs. oil in large saucepan over medium heat.
5. Add onion, and cook 7 minutes, or until softened, stirring often.
6. Add bell pepper, and cook 5 minutes more, stirring often.
7. Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in ½ cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
8. Coat 8- x 11-inch baking dish with cooking spray.
9. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2½ cups) over top.
10. Score casserole into 6 squares with knife.
11. Brush top with remaining 1 Tbs. oil.
12. Bake 30 minutes, or until heated through and top is lightly browned.
Nutrition Information:
covered percent of daily need
