Cheesy Polenta with Zucchini Stew

PREPARATION:

1. 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.
2. 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.
3. 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.