Stew: Southwestern Stew on Soft Polenta

posted by RisaG 04-07-100 11:37 AM

* Exported from MasterCook *
Southwestern Stew on Soft Polenta
Recipe By : Vegetarian Times, March 2000, p. 64
Serving Size : 6 Preparation Time :0:00
Categories : Chilis & Stews Corn
Vegetarian Days
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp. olive oil + 1 tsp.
1 large onion -- chopped
2 medium cloves garlic -- minced
1 1/2 tbsp. all-purpose flour
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. ground coriander
3 cups vegetable broth
2 1/2 cups butternut squash -- peeled, cubed
1 large all-purpose potato -- peeled and cut in 3/4"
1 cup frozen corn
1 bay leaf
1/2 tsp. salt -- or more to taste
1 tbsp. tomato paste
1/2 tsp. dried basil
large pinch ground cinnamon
freshly ground black pepper or cayenne -- to taste
Soft Polenta (make according to box directions)
red bell pepper -- finely chopped


In large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 8 minutes. Stir in garlic, flour, cumin, chili powder and coriander and cook, stirring often, 1 minute.

Stir in broth, squash, potato, corn, bay leaf and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover partially and simmer 15 minutes.

Stir in tomato paste, basil, cinnamon, and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.

About 35 minutes before you plan to eat, make soft polenta. When it is almost done, rewarm stew over low heat.

Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped red pepper and serve right away.

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