Recipe by justcallmetoni
A recipe inspired by "Vegetarian Times," a good read whether you are vegetarian, vegan or omnivorous. I love comforting stews in the winter and this one grabbed me instantly. The golden, orange and reddish hues will remind you of a perfect Southwestern sunset. of This gets even better the next day, so cook ahead if you like.
Top Review by Marich
Absolutely loved this one. Had my doubts and almost overdid the cinnamon but it turned out great. I didn't change anything but next time I'll add parmesan to the polenta. Can't stop and Italian from cheesing up a dish. Thanks Toni
- 1 tablespoon olive oil
- 1 large onion, chopped (1 to 1 1/2 cups depending on your tastes)
- 2 teaspoons ground cumin
- 1⁄2 tablespoon chili powder
- 1⁄2 tablespoon ground coriander
- 1 1⁄2 tablespoons all-purpose flour
- 2 medium garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes
- 1 vegetable bouillon cube, mixed into three cups of hot water (vegetable or faux chicken flavor)
- 2 1⁄2 cups peeled cubed butternut squash (3/4-inch pieces)
- 1 medium potato, peeled and cut into 3/4-inch cubes
- 1 1⁄2 cups frozen corn
- 1⁄2 teaspoon salt (to taste)
- 2 tablespoons tomato paste
- 1⁄2 teaspoon dried basil
- 1 large pinch ground cinnamon
- 1 pinch crushed red pepper flakes, to taste
- finely chopped red bell peppers (to garnish) or yellow bell pepper (to garnish)
- 1 1⁄2 cups yellow cornmeal
- 4 1⁄2 cups water
- 1⁄2 teaspoon salt
Directions See How It's Made
- In large saucepan, soup pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened and slightly colored, about 8 minutes.
- Stirring continuously, add in garlic, flour, cumin, chili powder and coriander and cook an additional minute.
- Stir in broth, tomatoes, squash, potato, corn, 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. Start by bringing 3 1/2 cups of water to boil, adding salt. Mix remaining cup of water to cornmeal to create a slurry. Whisking vigorously, stir the slurry into the water. Using your whisk, keep mixing and stirring until polenta is cooked, about 30 minutes. When it is almost done, rewarm stew, if needed, 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 bell pepper and serve right away.
- * A note for WW Core followers: Though flour is not Core, the amount used here is less than a 1/2 point per serving.