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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Cheesy Polenta with Zucchini Stew

Source: Diabetic Cooking Magazine

Filling stew packed with zucchini, eggplant, tomato, peppers and plenty of fresh herbs served over a homemade polenta.

Rating:
Prep Time:	90 minutes
Cook Time:	85 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	207.8

Total Carbs	23.5 g

Dietary Fiber	4.4 g

Sugars	4.3 g

Total Fat	8.8 g

Saturated Fat	3.1 g

Unsaturated Fat	0.6 g

Potassium	302.3 mg

Protein	10.2 g

Sodium	378.0 mg

Dietary Exchanges 8.8 Fat, 1.6 Vegetables, 0.8 Meat, 0.8 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.25
2 1/4 cup cold water 1.0
1 cup cornmeal 2.0
2 each eggs 2.0
2 each egg whites 3.0
3 oz Cheese, cheddar, sharp, reduced fat 1.0
1 each whole jalapeno pepper 1.0
1 tsp margarine 0.5
0 1/2 tsp salt 1.0
1 tbsp olive oil 1.0
1 cup fresh chopped onion 2.0
2 cup fresh eggplant, cubed 3.0
3 each medium garlic cloves 3.0
3 cup chopped zucchini 1.0
1 cup chopped tomato 0.5
0 1/2 cup chopped yellow bell peppers 2.0
2 tbsp chopped parsley 1.0
1 tbsp oregano leaves 0.25
0 1/4 tsp fresh rosemary 0.25
0 1/4 tsp hot red pepper flakes 0.25
0 1/4 tsp black pepper 1.0
1 each cooking spray

Directions

To make polenta, bring 2 cups water to a boil. Slowly add in cornmeal. Stir constantly and bring to a boil. Continue to stir until mixture thickens. In a separate bowl, 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, jalapeno pepper, margarine, and 1/4 teaspoon salt. Pour into 9-inch square baking pan. Cover and refrigerate several hours or until firm.
For stew, 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 black pepper. 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.