Cheesy Polenta With Zucchini Stew Recipe - Cooking Index
Cheesy Polenta With Zucchini Stew Recipe - Cooking Index
| 2 1/4 cups | Water - divided | |
| 1 cup | Stone-ground or regular yellow cornmeal | |
| 2 | Eggs | |
| 2 | Egg whites | |
| 3/4 cup | Reduced-fat sharp Cheddar cheese | |
| 1 | Jalapeño pepper - minced | |
| 1 teaspoon | Margarine | |
| 1/2 teaspoon | Salt - divided | |
| 1 tablespoon | Olive oil | |
| 1 cup | Chopped onion | |
| 2 cups | Coarsely-chopped peeled eggplant | |
| 3 | Garlic cloves - 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 |
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, margarine 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 yields 6 servings.
Exchanges Per Serving: 1 1/2 Starch, 1 Meat, 1 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 219; Calories from Fat 30%; Total Fat 7g; Saturated Fat 2g; Protein 10g; Carbohydrates 29g; Cholesterol 79mg; Sodium 437mg; Dietary Fiber 3g.
Caution: Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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