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Cheesy Polenta with Zucchini Stew

Cheesy Polenta with Zucchini Stew

Cheesy Polenta with Zucchini Stew


Makes 6 servings


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.


  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.

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

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