Three Sisters Casserole Recipes

THREE SISTERS CASSEROLE

Steps:

• Polenta Topping:.
• 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.
• Filling:.
• 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.
• 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.
• 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.
• Score the top of the casserole into 6 squares and brush the top with the remaining tablespoon of olive oil.
• Bake 30 minutes, or until heated through and the top is lightly browned.

THREE SISTERS CASSEROLE

Steps:

• In a large non-stick skillet heat cumin seeds over low heat until aromatic.
• Add olive oil, onion, and garlic and saute until the onion is soft and translucent.
• Add the carrots, jalapeno, and tomatoes with juice and heat to boiling.
• Reduce heat and simmer uncovered for 15 minutes.
• Add the corn and zucchini and simmer 5 more minutes.
• Add the cooked pasta and the beans and mix well.
• At this point you can put the mixture into a 4 quart casserole, add cheese on top, and put in a 350 degree oven for about 5 minutes until the cheese melts. We usually just sprinkle cheese on top while it's still in the skillet. No sense in dirtying another dish :).