JustCook logo
Plated meal

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.

Recipe Thumb Image

Discover recipes, tips, and more from our JustCook creator community

Nutrition Per Serving

  • Calories 497
  • Carbs 82.5g
  • Fat 14.5g
  • Fibre 9.6g
  • Protein 12g
  • Sugar 13.3g

Reviews

5.0
1 reviews

    Follow the recipe steps below or

  • Switch to Timeline View
  • 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.

Tomatoes
Tomatoes
chopped
1.00 Whole
Dried Basil
Dried Basil
0.25 Teaspoons
Polenta
Polenta
60.00 Grams
Lemon
Lemon
juiced 1/4 lemon per person
1.00 Whole
Fresh Parsley
Fresh Parsley
finely chopped
2.00 Grams
Aubergine
Aubergine
chopped
1.00 Medium
Butternut Squash
Butternut Squash
finely chopped
100.00 Grams
Plum Tomatoes (Tinned)
Plum Tomatoes (Tinned)
150.00 Grams
Vegetable Stock
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 280ml per person
280.00 Millilitres
Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons
Dried Chilli Flakes
Dried Chilli Flakes
Use according to taste
0.25 Teaspoons
Fennel
Fennel
thinly sliced
100.00 Grams
Celery
Celery
finely chopped
15.00 Grams
Red Onion
Red Onion
finely chopped
1.00 Whole

Reviews

5.0
1 reviews

5 out of 5 stars
Taste
Portion Size
Ease of cooking

Full of flavour delish hearty stew

Was this review helplful?