Directions:
- Coat a 9-inch round cake pan with cooking spray; set aside.
- Bring water to a boil in a large saucepan over medium-high heat. Reduce heat; add cornmeal, stirring constantly with a whisk. Cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese, 1/4 teaspoon salt, pepper, and cilantro. Pour into prepared cake pan. Press plastic wrap onto surface, and chill 1 hour or until firm.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add eggplant, squash, carrot, and jalapeño; sauté 4 minutes, stirring frequently. Stir in chili powder, tomatoes, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 15 minutes.
- Invert the polenta onto a cutting board; cut into 4 wedges. Place on a baking sheet coated with cooking spray. Broil 5 minutes on 1 side until golden. Place on plates, and top with ragout.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.91 Kcal (1101 kJ) | ||
| Calories from fat | 81.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.04g | 14% | |
|---|---|---|---|
| Cholesterol | 20.3mg | 7% | |
| Sodium | 598.22mg | 25% | |
| Potassium | 502.64mg | 11% | |
| Total Carbs | 37.23g | 12% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 5.62g | 22% | |
| Protein | 10.66g | 21% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.5mg | 8% | |
| Calcium | 260.6mg | 26% | |
| Amount Per 100 g | |||
| Calories | 65.6 Kcal (275 kJ) | ||
| Calories from fat | 20.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 14% | |
|---|---|---|---|
| Cholesterol | 5.07mg | 7% | |
| Sodium | 149.26mg | 25% | |
| Potassium | 125.41mg | 11% | |
| Total Carbs | 9.29g | 12% | |
| Sugars | 1.85g | 30% | |
| Dietary Fiber | 1.4g | 22% | |
| Protein | 2.66g | 21% | |
| Vitamin C | 3.2mg | 22% | |
| Iron | 0.4mg | 8% | |
| Calcium | 65mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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