
Devices & Accessories
Gwinganna polenta with vegetables
Prep. 15 min
Total 1 h 10 min
6 portions
Ingredients
Vegetables
-
brown onion cut into quarters200 g
-
carrot cut into pieces1
-
sweet potato cut into pieces (approx. 2 cm)150 g
-
olive oil20 g
-
zucchini cut into pieces (approx. 3 cm)1
-
red capsicum cut into pieces (approx. 3 cm)½
-
mixed fresh herbs of choice, leaves only6 sprigs
-
puy lentils cooked (see Tips)100 g
-
fresh baby spinach leaves40 g
-
sea salt1 pinch
-
ground black pepper1 pinch
Pumpkin and tomato sauce
-
pumpkin peeled and diced (approx. 1 cm)200 g
-
tomato large and ripe, cut into quarters1
-
extra virgin olive oil1 tbsp
-
sea salt to season
-
ground black pepper to season
Polenta
-
water1000 g
-
Vegetable stock paste (see Tips)2 tsp
-
polenta200 g
-
extra virgin olive oil50 g
Nutrition per 1 portion
Calories
380.4 kcal /
1591.7 kJ
Protein
9 g
Fat
15.2 g
Carbohydrates
54.2 g
Fibre
7.6 g
Saturated Fat
2.4 g
Sodium
64.4 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

A taste of Gwinganna
11 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Red lentil cauliflower dahl
35 min
Roasted pumpkin and quinoa risotto
40 min
Zucchini, lentil and coconut stew
30 min
Slow-cooked eggplant pasta sauce
5 h 40 min
Avocado whip on seedy spelt bread (Post-natal)
2 h 30 min
Lentil bolognese (Thermomix® Spiralizer, TM6)
35 min
Spiced roast cauliflower and whipped feta (Diabetes)
55 min
Cauliflower hummus with green vegetables
1 h
Polenta zucchini slice
2 h 10 min
Eggplant and porcini bites with turmeric tahini dressing
55 min
Pea and garden mint fritters
25 min
Cashew sour cream
10 min