Cheesy Polenta with Zucchini Stew
Makes 6 servings
|2-1/4||cups water, divided|
|1||cup stone-ground or regular yellow cornmeal|
|3/4||cup (3 ounces) reduced-fat sharp Cheddar cheese|
|1||jalapeño pepper,* minced|
|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.
- 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.
|Serving Size:||about 3/4 cups zucchini stew with 1 polenta rectangle|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||30 %|
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