Prep 20 mins
Cook 40 mins
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.
- 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
- 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.
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
This was even better than I had expected, and I know that Toni's recipes deliver! The seasoning mix is simply marvelous. This chef understands seasonings and uses them with skill. Lots of flavor that was perfectly balanced with the veggies. It's not difficult to make is very satisfying plus, with the low fat and calories you can indulge in more with no guilt. Gotta love that. :D
Enjoyed this dish of polenta, and delicious vegetables that are stewed. Very easy to put together, with ingredients on hand. I did not change anything about this recipe, and it is as solid in directions as it is in taste. The seasoning mixture of cumin, coriander, garlic, tomatoes, cinnamon, basil, and crushed red pepper flakes is so full of taste, I think you will find yourself wanting to lick the spoon. Don't double dip though :) I made this completely vegan, by using the vegetable broth, and the addition of potatoes, corn, and polenta mellows out of the taste to just absolutely yum-perfect! Thanks for sharing such a special dish! Made for "Photo Tag" April 2009.