Cheesy Polenta with Zucchini Stew

Description
This recipe is great with any meal and serves as a good lunch dish.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Diabetic Cooking Magazine via dlife
 * Servings: 6

Ingredients

 * 2¼ cups water, divided
 * 1 cup stone-ground or regular yellow cornmeal
 * 2 eggs
 * 2 egg whites
 * ¾ cup (3oz) reduced-fat sharp cheddar cheese
 * 1 jalapeno pepper, minced
 * 1 tsp margarine
 * ½ tsp salt, divided
 * 1 tbsp olive oil
 * 1 cup chopped onion
 * 2 cups coarsely chopped peeled eggplant
 * 3 cloves minced garlic
 * 3 cups chopped zucchini
 * 1 cup chopped tomato
 * ½ cup chopped yellow bell pepper
 * 2 tbsp minced fresh parsley
 * 1 tbsp minced fresh oregano
 * ¼ tsp minced fresh rosemary
 * ¼ tsp red pepper flakes
 * ¼ tsp ground pepper blend

Directions

 * 1) Bring 2 cups water to a boil.
 * 2) Slowly add cornmeal, stirring constantly.
 * 3) Bring to a boil, stirring constantly, until mixture thickens.
 * 4) Lightly beat eggs and egg whites with remaining ¼ cup water.
 * 5) Add to cornmeal; cook and stir until bubbly.
 * 6) Remove from heat; stir in cheese, jalapeno pepper, margarine and ¼ teaspoon salt.
 * 7) Pour into 9-inch square baking pan.
 * 8) Cover and refrigerate several hours or until firm.
 * 9) Heat olive oil in medium saucepan over medium heat until hot.
 * 10) Cook and stir onion, eggplant and garlic 5 minutes or until onion is transparent.
 * 11) Add zucchini, tomato, bell pepper, parsley, oregano, rosemary, remaining ¼ teaspoon salt, red pepper and pepper blend.
 * 12) Simmer, uncovered, 1 hour.
 * 13) Spray large nonstick skillet with nonstick vegetable cooking spray.
 * 14) Heat skillet over medium heat until hot.
 * 15) Cut polenta in 6 rectangles.
 * 16) Cook over medium heat 8 minutes on each side or until crusty and lightly browned.
 * 17) Serve zucchini stew over polenta.

Nutritional information
Per Serving:
 * 219 Calories (30% of calories from fat) | 7g Total Fat | 10g Protein | 29g Carbs | 3g Dietary Fiber | 79mg Cholesterol | 437mg Sodium | 2g Saturated Fat | 141mg Calcium | 1mg Iron | Vitamin A 141 | Vitamin C 47mg
 * Dietary Exchanges: 1½ starch/bread, 1 lean meat, 1 vegetable, ½ fat