SOUTHWESTERN SUNSET STEW WITH SOFT POLENTA (WW CORE)

Southwestern Sunset Stew With Soft Polenta (Ww Core) image

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.

Provided by justcallmetoni

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

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Ingredients

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

Steps:

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.

*** Explore more Southwestern Sunset Stew With Soft Polenta (Ww Core) Recipes »

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Ahmad I A

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This recipe is a must-try! The stew is packed with flavor and the polenta is creamy and smooth. You won't be disappointed.

Grace Logomna

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I can't wait to try this recipe! It looks so delicious.

Sachin Sinjali

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This recipe is a winner! The stew is hearty and flavorful, and the polenta is the perfect accompaniment. I will definitely be making this again.

Shohib Khan

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I'm not a big fan of polenta, but this recipe changed my mind. It was creamy and flavorful, and it paired perfectly with the stew.

future turner

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This stew was delicious! I made it for a potluck and it was a big hit. Everyone loved the flavors.

Fares Kassahun

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I followed the recipe exactly and the stew turned out great. The polenta was a little bland, but I added some salt and pepper and it was perfect.

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This stew was a bit too spicy for my taste, but my husband loved it. The polenta was perfect though.

Menna Hablas

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I was pleasantly surprised by how easy this recipe was to make. The stew came together quickly and the polenta was simple to prepare. The end result was a delicious and satisfying meal.

Ted Mcgough

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This recipe is a keeper! I've made it twice now and it's always a hit. The stew is hearty and flavorful, and the polenta is the perfect accompaniment.