Squash Casserole with Polenta and Vege cheese

Preheat oven to 500?. Heat oil in a large skillet. Add onion, garlic and saute' for 3 minutes. Add chipotle, zucchini and squash and saute' until soft. Stir in tomatoes, green chili, corn and chili powder and heat through. Break up tube of polenta and add to food processor. Pulse until broken up into small pieces. Add cheese and pulse until just mixed in. Transfer vegetables into large baking dish. Top with polenta and cheese mix. Bake in oven until cheese is melted and lightly brown, about 8 to 10 minutes. Garnish with green onion, cilantro and black olives. Bon Appetit!