Instructions: Bring 2 cups water to a boil. Slowly add cornmeal, stirring constantly. Bring to a boil, stirring constantly, until mixture thickens. 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.

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 pepper blend. 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.

This recipe yields 6 servings.

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

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