INGREDIENTS
2‑1/4
cups water, divided
1
cup stone-ground or regular yellow cornmeal
2
eggs
2
egg whites
3/4
cup (3 ounces) reduced-fat sharp Cheddar cheese
1
jalapeño pepper,* minced
1
teaspoon butter
1/2
teaspoon salt, divided
1
tablespoon olive oil
1
cup chopped onion
2
cups coarsely chopped peeled eggplant
3
cloves garlic, minced
3
cups chopped zucchini
1
cup chopped tomato
1/2
cup chopped yellow bell pepper
2
tablespoons minced fresh parsley
1
tablespoon minced fresh oregano
1/4
teaspoon minced fresh rosemary
1/4
teaspoon red pepper flakes
1/4
teaspoon ground pepper blend
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Bring 2 cups water to a boil. Slowly add cornmeal, stirring constantly. Bring to a boil, stirring constantly, until mixture thickens. Lightly beat eggs and egg whites with remaining 1/4 cup water. Add to cornmeal; cook and stir until bubbly. Remove from heat; stir in cheese, jalapeño pepper, butter and 1/4 teaspoon salt. Pour into 9-inch square baking pan. Cover and refrigerate several hours or until firm.
- Heat olive oil in medium saucepan over medium heat until hot. Cook and stir onion, eggplant and garlic 5 minutes or until onion is transparent. Add zucchini, tomato, bell pepper, parsley, oregano, rosemary, remaining 1/4 teaspoon salt, red pepper and pepper blend. Simmer, uncovered, 1 hour.
- Spray large nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium heat until hot. Cut polenta in 6 rectangles. Cook over medium heat 8 minutes on each side or until crusty and lightly browned. Serve zucchini stew over polenta.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
about 3/4 cups zucchini stew with 1 polenta rectangle
Sodium
434 mg
Protein
10 g
Fiber
3 g
Carbohydrate
29 g
Cholesterol
81 mg
Saturated Fat
2 g
Total Fat
7 g
Calories from Fat
30 %
Calories
219
DIETARY EXCHANGE:
Meat
1
Vegetable
1
Starch
1-1/2
Fat
1/2
