Cheesy Polenta with Zucchini Stew

Cheesy Polenta with Zucchini Stew Recipe - Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 1 hour and 15 minutes | Servings: 6 |

Vegetarian diet

Introduction

Cheesy Polenta with Zucchini Stew is a delicious and hearty dish that combines creamy polenta with a flavorful zucchini stew. This recipe is perfect for a comforting and satisfying meal that is sure to please your taste buds.

History

Polenta is a traditional Italian dish that has been enjoyed for centuries. It is made by boiling cornmeal into a thick, porridge-like consistency. Zucchini stew is a versatile dish that can be made with a variety of vegetables and seasonings. When combined, these two dishes create a delicious and nutritious meal that is perfect for any occasion.

Ingredients

2.25 cups water, divided
1 cup stone-ground or regular yellow cornmeal
2 eggs
2 egg whites
0.75 cup (3 oz / 85 g) reduced-fat sharp cheddar cheese
1 jalapeno pepper, minced [1]
1 tsp margarine
0.5 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
0.5 cup chopped yellow bell pepper
2 tbsp minced fresh parsley
1 tbsp minced fresh oregano
0.25 tsp minced fresh rosemary
0.25 tsp red pepper flakes
0.25 tsp ground pepper blend

How to prepare

Bring 2 cups of water to a boil.
Slowly add cornmeal while stirring constantly.
Continue stirring constantly and bring to a boil until the mixture thickens.
Lightly beat eggs and egg whites with the remaining 0.25 cup of water.
Add the beaten eggs to the cornmeal mixture and cook while stirring until it becomes bubbly.
Remove from heat and stir in cheese, jalapeno pepper, margarine, and 0.25 tsp of salt.
Pour the mixture into a 9-inch square baking pan.
Cover the pan and refrigerate for several hours or until firm.
Heat olive oil in a medium saucepan over medium heat until hot.
Cook and stir onion, eggplant, and garlic for 5 minutes or until the onion becomes transparent.
Add zucchini, tomato, bell pepper, parsley, oregano, rosemary, the remaining 0.25 tsp of salt, red pepper, and pepper blend.
Simmer uncovered for 1 hour.
Spray a large nonstick skillet with nonstick vegetable cooking spray.
Heat the skillet over medium heat until hot.
Cut the polenta into 6 rectangles.
Cook the polenta over medium heat for 8 minutes on each side or until it becomes crusty and lightly browned.
Serve the zucchini stew over the polenta.

Variations

Add other vegetables such as mushrooms, bell peppers, or spinach to the zucchini stew.
Use different types of cheese such as mozzarella or parmesan in the polenta.
Add cooked chicken or sausage to the zucchini stew for added protein.

References

↑ Jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

Cooking Tips & Tricks

Be sure to stir the cornmeal constantly while cooking to prevent lumps from forming.

- Refrigerating the polenta before cooking helps it firm up and hold its shape better.

- Cooking the polenta in a nonstick skillet helps it develop a crispy crust.

- Simmering the zucchini stew for an hour allows the flavors to meld together and develop a rich, savory taste.

Serving Suggestions

Serve the Cheesy Polenta with Zucchini Stew hot, garnished with fresh parsley or grated cheese. This dish pairs well with a side salad or crusty bread.

Cooking Techniques

Boiling, simmering, sautéing, baking

Ingredient Substitutions

Use polenta instead of cornmeal

- Use different types of cheese

- Substitute other vegetables for zucchini

Make Ahead Tips

The polenta can be made ahead of time and refrigerated until ready to cook.

- The zucchini stew can be made in advance and reheated before serving.

Presentation Ideas

Serve the polenta and zucchini stew in individual bowls or on a platter for a family-style meal. - Garnish with fresh herbs or a drizzle of olive oil for added flavor and visual appeal.

Pairing Recommendations

Serve with a side salad, garlic bread, or roasted vegetables.

- Pair with a glass of white wine or sparkling water with lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 4g

- Sugars: 5g

Fats

- Total Fat: 10g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 11g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 45% DV

- Calcium: 20% DV

- Iron: 10% DV

Alergens

Contains dairy (cheese)

- Contains eggs

Summary

This dish is a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a balanced and nutritious meal that can be enjoyed as part of a healthy diet.

Summary

Cheesy Polenta with Zucchini Stew is a delicious and nutritious dish that is perfect for a comforting meal. With a creamy polenta base and a flavorful zucchini stew topping, this dish is sure to become a family favorite. Enjoy this dish for a satisfying and delicious meal that is easy to make and full of flavor.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Cheesy Polenta with Zucchini Stew. It was a warm summer day and I had just finished picking fresh zucchinis from my garden. As I was flipping through an old cookbook, a recipe caught my eye that combined two of my favorite ingredients - polenta and zucchini.

The recipe was simple yet elegant, calling for creamy polenta topped with a savory zucchini stew infused with herbs and spices. I had never tried anything like it before, but I was determined to give it a shot. I gathered all the ingredients I needed and set to work in the kitchen.

As I diced the zucchinis and sautéed them with garlic and onions, the aroma that filled the air was intoxicating. I could already tell that this dish was going to be something special. While the zucchini stew simmered on the stove, I turned my attention to the polenta.

I poured the cornmeal into a pot of boiling water and stirred vigorously, watching as the mixture thickened and became velvety smooth. I added a generous amount of butter and cheese, giving the polenta a rich and creamy texture. Finally, I spooned the zucchini stew over the polenta and sprinkled some more cheese on top.

As I took my first bite, I was transported to culinary heaven. The creamy polenta melted in my mouth, while the zucchini stew added a burst of freshness and flavor. The combination of textures and tastes was simply divine. I knew right then and there that this recipe would become a staple in my kitchen.

Over the years, I have made this Cheesy Polenta with Zucchini Stew countless times, each time tweaking the recipe to suit my tastes. Sometimes I add extra herbs and spices to the zucchini stew, or experiment with different types of cheese in the polenta. No matter how I make it, the dish always brings a smile to my face and warmth to my heart.

I have shared this recipe with friends and family, who have all fallen in love with it just as I did. It has become a go-to dish for potlucks and dinner parties, always impressing guests with its simplicity and deliciousness. I love watching their faces light up as they take their first bite, just as mine did all those years ago.

As I sit here in my kitchen, preparing another batch of Cheesy Polenta with Zucchini Stew, I can't help but feel grateful for the journey that led me to this recipe. From the garden to the cookbook to my own experimentation, each step has been a labor of love. And now, as I savor each mouthful of this delectable dish, I am reminded once again of the joy that cooking brings into my life.

I may have learned this recipe from a book, but it has become so much more than just words on a page. It is a testament to my passion for food, my love of sharing meals with others, and my endless curiosity in the kitchen. And for that, I am truly grateful.