RCI-SP.003.0634.001
Southwestern Stew on Soft Polenta
Southwestern Stew on Soft Polenta from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 1 tsp
- ½ tsp
- ½ tsp
- 3 cups
- peeled2½ cupscubed winter squash, such as butternut or delicata (¾-inch pieces)
- all-purpose potato1 largepeeled and cut into ¾-inch cubes
- 1 cup
- 1 unit
- salt½ tspor more to taste
- 1 unit
- ½ tsp
- pinch ground cinnamon1 large
- Freshly ground pepper or cayenne1 unitto taste
- recipe basic polenta (soft version)1 unit
- finely chopped red bell pepper for garnish1 unit
- 1½ tbsp
- 1 tbsp
- onion1 largechopped
- cloves garlic2 mediumminced
Method
1
Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant.
2
Sprinkle the all-purpose flour over the onion mixture and stir constantly for 1 minute to create a roux base.
3
Add the ground cumin, chili powder, ground coriander, dried basil, and pinch of ground cinnamon to the pot. Stir well for about 1 minute to bloom the spices and release their flavors.
4
Add the tomato paste to the pot and stir constantly for 1-2 minutes until it darkens slightly and combines with the spice mixture.
5
Pour in the vegetable broth gradually while stirring to avoid lumps, then add the bay leaf.
6
Add the cubed winter squash and potato pieces to the pot and bring the mixture to a boil, then reduce heat to a simmer.
15 minutes
7
Simmer the stew uncovered for 15 minutes until the squash and potato begin to soften.
15 minutes
8
Stir in the frozen corn and season with salt and freshly ground pepper or cayenne to taste. Continue simmering for 10-15 minutes until all vegetables are tender but not falling apart.
12 minutes
9
While the stew finishes cooking, prepare the soft polenta according to the basic polenta recipe (soft version).
10
Remove the bay leaf from the stew and adjust seasonings if needed.
11
Divide the soft polenta among four serving bowls, creating a bed or nest in the center of each bowl.
12
Ladle the warm Southwestern stew over the polenta and garnish each serving with finely chopped red bell pepper. Serve immediately.