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.
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Nutrition Per Serving
- Calories 497
- Carbs 82.5g
- Fat 14.5g
- Fibre 9.6g
- Protein 12g
- Sugar 13.3g
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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.
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1.0 min
Peel and finely chop the red onion and butternut squash.
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3.5 min
Finely chop the celery and fresh parsley.
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5.0 min
Remove the fronds from the fennel and then finely slice.
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6.0 min
Halve and then juice the lemon, reserving the correct amount of juice.
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7.0 min
Roughly chop the tomato and thickly slice the aubergine.
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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.
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10.0 min
Heat the oil in a large saucepan over medium-high heat.
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11.0 min
Add the butternut squash to the pan and cook until the butternut squash is easily pierced with a fork.
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15.0 min
Add the onion, celery and fennel to the pan and cook until the onion and fennel soften.
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20.0 min
Gradually pour the polenta into the stock, stirring constantly, and cook until the polenta begins to thicken.
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21.0 min
When the polenta thickens, lower the heat and cook for 1-2 mins stirring occasionally.
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22.0 min
Add the aubergine to the pan and cook until browned slightly.
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24.0 min
Add the stock, plum tomatoes, red chilli flakes [to taste] and dried basil.
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25.0 min
Crush the tomatoes using the back of a wooden spoon.
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26.0 min
Stir in the lemon juice to taste and season with salt and pepper.
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27.0 min
Stir in the previously chopped tomato. Cook until the aubergine is tender.
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29.0 min
Stir through the parsley.
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30.0 min
Distribute the polenta among the serving bowls.
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31.0 min
Distribute the stew among the serving bowls and serve.
Follow the recipe steps below or
Reviews
Shannon terrana
Full of flavour delish hearty stew