Vegetable stew with polenta dumplings

Looking for a twist on the classic winter stew? Get creative in the kitchen with this hearty vegetable stew with delicious polenta dumplings.

  • 30 mins preparation
  • 9 hrs cooking
  • Serves 4
  • Print


Vegetable stew with polenta dumplings
  • 1 medium red onion (170g), cut into wedges
  • 2 medium zucchini (240g), sliced thickly
  • 4 yellow patty pan squash (120g), cut into wedges
  • 1 medium kumara (orange sweet potato) (400g), chopped coarsely
  • 2 medium carrots (240g), chopped coarsely
  • 1 trimmed corn cob (250g), cut into 6 rounds
  • 1 medium red capsicum (bell pepper) (350g), chopped coarsely
  • 2 flat mushrooms (160g) cut into wedges
  • 3 clove garlic, crushed
  • 30 gram sachet taco seasoning
  • 2 teaspoon paprika
  • 800 gram canned crushed tomatoes
  • 1 cup (250ml) vegetable stock
  • 2 tablespoon fresh flat-leaf parsley leaves
Polenta dumplings
  • 1 cup (150g) self-raising flour
  • 2 tablespoon polenta (cornmeal)
  • 60 gram cold butter, chopped
  • 1 egg, beaten lightly
  • 1/4 (20g) finely grated parmesan
  • 2 tablespoon milk, approximately


Vegetable stew with polenta dumplings
  • 1
    Place vegetables, seasoning, paprika, tomatoes and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours.
  • 2
    Make polenta dumpling mixture.
  • 3
    Drop level tablespoons of the polenta dumpling mixture, about 2cm (¾ inch) apart, on top of stew. Cook, covered, on low, for 30 minutes or until dumplings are firm to touch and cooked through. Serve stew with dumplings and sprinkle with parsley.
Polenta dumplings
  • 4
    Place flour and polenta in a medium bowl; rub in butter.
  • 5
    Stir in egg, parmesan and enough of the milk to make a soft, sticky dough.


Not suitable to freeze. Add rinsed, drained canned kidney beans or trimmed green beans for the last 10 minutes of cooking time.

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