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

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