Sicilian Vegetable Stew with Polenta
- Gluten Free
- Spicy
- Vegetarian
- Low Calorie
- Italian
A simple Sicilian-style tomato stew served with creamy polenta. A simple and flavourful meal that comes together in no time.
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Nutrition Per Serving
- Calories 497
- Carbs 82.5g
- Fat 14.5g
- Fibre 9.6g
- Protein 12g
- Sugar 13.3g
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Step 1
Prepare the vegetable stock by dissolving one cube in 450-500ml of boiling water. Stir until dissolved and reserve 280ml per person for the recipe.
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Step 2
Chop the red onion, celery, fennel into fine pieces, and chop the aubergine and butternut squash into chunks. Set aside.
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Step 3
Heat olive oil in a large pot over medium heat. Add the chopped onions, celery, fennel, and a pinch of chili flakes. Saute until the onions are translucent.
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Step 4
Add the chopped aubergine and butternut squash to the pot. Cook for 10 minutes, stirring occasionally.
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Step 5
Pour the tinned plum tomatoes and the reserved vegetable stock into the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
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Step 6
In a separate pot, bring water or remaining vegetable stock to a boil. Gradually stir in the polenta, reduce heat to low, and cook, stirring constantly, until the polenta is thick and creamy, about 20-30 minutes. Adjust consistency with additional water or stock if needed.
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Step 7
Season the stew with dried basil, salt, and pepper to taste. Add lemon juice and half of the chopped parsley, stirring well.
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Step 8
Serve the stew hot over the cooked polenta. Garnish with the remaining chopped parsley.
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Reviews
Shannon terrana
Full of flavour delish hearty stew