Asparagus Omelet with Polenta Crust

This recipe came to me in a Runner's World email! Here is the original recipe.

Ingredients:

Crust
3 cups vegetable broth
3/4 cup yellow cornmeal (coarser is better)
1 T fresh dill or 1 teaspoon dry*
1 tsp fresh pepper

Filling
3/4 lb fresh asparagus (7.5 oz after trimmed)
1/2 green pepper (80g)
Most of 1 zucchini (225g)
4 large eggs
1/2 c low-fat milk
1/3 c grated onion
1-1/2 tsp salt
1 tsp fresh ground pepper
3/4 c shredded swiss cheese

Directions:
Bring broth to a boil, whisk in cornmeal slowly. Reduce heat and simmer 30 minutes; stir frequently the first four minutes, then mix every few minutes, always stirring in the same direction. When the polenta pulls away from the side of the pot, it's done. Add pepper and dill* and mix. Spread polenta evenly in a pie pan.

Snap off the bottoms of each asparagus. Cut into two-inch pieces and blanch for three minutes in boiling water. Clean and cut green pepper and zucchini. Whisk together eggs and add milk, onion, salt, and pepper. In bottom of shell, place peppers and asparagus. Top with cheese. Pour egg mix over all and bake at 375F for 45 minutes.
Makes 4 servings.

Nutritional Information:
Calories: 223
Fat: 11g
Saturated Fat: 5.5g
Carbs: 18g
Protein: 15g

Ratings:
Kristen: 4
Dave: 4
*Note: The original recipe lists dill in the ingredients but not in the directions. So the dill in ours was sprinkled over the top, but it would be even more delicious in the polenta where it is supposed to be! :)

Winter Squash, Polenta & Kale Casserole

This recipe is from a restaurant called Moosewood in NY. I got the recipe from this blog.

Ingredients:
For the polenta layer:
2-1/3c water (use the water you steam the squash in)
2/3 c yellow corn meal
2 sundried tomatoes, chopped
1/4 tsp salt
1/4 tsp dried thyme
1/2 c shredded cheddar (Sargento Reduced Fat)

For the kale layer:
2 T EVOO
4 garlic cloves, pressed
12 c stemmed & chopped kale (can also use collards, swiss chard, whatever)
1/2 c water
1/4 tsp salt

For the squash layer:
3 c pureed winter squash
1 egg, beaten
1/4 tsp salt
Plenty of ground black pepper
2/3 c shredded cheddar

Directions:
1. Peel and cube the squash, and steam for about 20 minutes. When it is done, puree it in a food processor.
Polenta:
Bring 2-1/3 c water from the squash steaming to a boil and gradually whisk in the corn meal. Add the sundried tomatoes, salt and thyme, and cook on low heat, stirring often, for 10 minutes. Stir in the cheese, and spread in a 9x13" dish. Preheat the oven to 350 now.
Greens:
Heat the EVOO in a big pot and add the garlic. Stir it around for just a second, then add the greens, water and salt. Cover and cook for 10 minutes, stirring occasionally. Distribute over the polenta.
Squash:
Stir together pureed squash, egg, salt, pepper and 1/3 c of cheese. Spread it over the greens and sprinkle the remaining 1/3 c of cheese on top.
Cover and bake for 25 minutes; uncover and cook for another 15 minutes. Let rest for 5 minutes before serving.
Makes 9 servings.

Nutritional Information:
Calories: 188
Fat: 8g
Saturated Fat: 3g
Carbs: 22g
Protein: 8g

Ratings:
Kristen: 3
Dave: 3.5
I would have rated this higher than a 3, but I just don't care for squash! The polenta and kale layers were ah-ma-zing though!
We had this for dinner but you could also make it as a side. A lot of work for a side though... but worth the work!
(Update: Got a tip to substitute sweet potatoes for the squash! This sounds good!)