Sicilian Vegetable Stew with Polenta
A simple Sicilian-style tomato stew served with creamy polenta. A simple and flavourful meal that comes together in no time.
Nutrition Per Portion
- Calories
497
- Carbs
82.5g
- Fat
14.5g
- Fibre
9.6g
- Protein
12g
- Sugar
13.3g
-
Tomatoes
-
Dried Basil
-
Polenta
-
Lemon
-
Fresh Parsley
-
Aubergine
-
Butternut Squash
-
Plum Tomatoes (Tinned)
-
Vegetable Stock
-
Olive Oil
-
Dried Chilli Flakes
-
Fennel
-
Celery
-
Red Onion
|
Tomatoes |
Dried Basil |
Polenta |
Lemon |
Fresh Parsley |
Aubergine |
|
Butternut Squash |
Plum Tomatoes (Tinned) |
Vegetable Stock |
Olive Oil |
Dried Chilli Flakes |
Fennel |
|
Celery |
Red Onion |
-
0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
-
1.0 min
Peel and finely chop the red onion and butternut squash.
-
3.5 min
Finely chop the celery and fresh parsley.
-
5.0 min
Remove the fronds from the fennel and then finely slice.
-
6.0 min
Halve and then juice the lemon, reserving the correct amount of juice.
-
7.0 min
Roughly chop the tomato and thickly slice the aubergine.
-
9.0 min
Reserve half of the stock for the polenta and the remaining half for the stew. Place the stock for the polenta back on the heat.
-
10.0 min
Heat the oil in a large saucepan over medium-high heat.
-
11.0 min
Add the butternut squash to the pan and cook until the butternut squash is easily pierced with a fork.
-
15.0 min
Add the onion, celery and fennel to the pan and cook until the onion and fennel soften.
-
20.0 min
Gradually pour the polenta into the stock, stirring constantly, and cook until the polenta begins to thicken.
-
21.0 min
When the polenta thickens, lower the heat and cook for 1-2 mins stirring occasionally.
-
22.0 min
Add the aubergine to the pan and cook until browned slightly.
-
24.0 min
Add the stock, plum tomatoes, red chilli flakes [to taste] and dried basil.
-
25.0 min
Crush the tomatoes using the back of a wooden spoon.
-
26.0 min
Stir in the lemon juice to taste and season with salt and pepper.
-
27.0 min
Stir in the previously chopped tomato. Cook until the aubergine is tender.
-
29.0 min
Stir through the parsley.
-
30.0 min
Distribute the polenta among the serving bowls.
-
31.0 min
Distribute the stew among the serving bowls and serve.
-
Ingredients
Tomatoes
chopped
Dried Basil
Polenta
Lemon
juiced 1/4 lemon per person
Fresh Parsley
finely chopped
Aubergine
chopped
Butternut Squash
finely chopped
Plum Tomatoes (Tinned)
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 280ml per person
Olive Oil
1 tablespoon per person
Dried Chilli Flakes
Use according to taste
Fennel
thinly sliced
Celery
finely chopped
Red Onion
finely chopped
- 1 of 14 failed / iids:,249/ rid: 465
Reviews (1)
Shannon terrana
Full of flavour delish hearty stew