Cheesy Polenta With Zucchini Stew Recipe - Cooking Index
Cheesy Polenta With Zucchini Stew Recipe - Cooking Index
| 2 1/4 cups | 533ml | Water - divided |
| 1 cup | 62g / 2.2oz | Stone-ground or regular yellow cornmeal |
| 2 | Eggs | |
| 2 | Egg whites | |
| 3/4 cup | 109g / 3.8oz | Reduced-fat sharp Cheddar cheese |
| 1 | Jalapeño pepper - minced | |
| 1 teaspoon | 5ml | Margarine |
| 1/2 teaspoon | 2.5ml | Salt - divided |
| 1 tablespoon | 15ml | Olive oil |
| 1 cup | 62g / 2.2oz | Chopped onion |
| 2 cups | 292g / 10oz | Coarsely-chopped peeled eggplant |
| 3 | Garlic cloves - minced | |
| 3 cups | 438g / 15oz | Chopped zucchini |
| 1 cup | 62g / 2.2oz | Chopped tomato |
| 1/2 cup | 73g / 2.6oz | Chopped yellow bell pepper |
| 2 tablespoons | 30ml | Minced fresh parsley |
| 1 tablespoon | 15ml | Minced fresh oregano |
| 1/4 teaspoon | 1.3ml | Minced fresh rosemary |
| 1/4 teaspoon | 1.3ml | Red pepper flakes |
| 1/4 teaspoon | 1.3ml | 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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