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
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Ingredients
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
Method
Vegetable stew with polenta dumplings
- 1Place vegetables, seasoning, paprika, tomatoes and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours.
- 2Make polenta dumpling mixture.
- 3Drop 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
- 4Place flour and polenta in a medium bowl; rub in butter.
- 5Stir in egg, parmesan and enough of the milk to make a soft, sticky dough.
Notes
Not suitable to freeze. Add rinsed, drained canned kidney beans or trimmed green beans for the last 10 minutes of cooking time.
