Gwinganna polenta with vegetables

Gwinganna polenta with vegetables

3.6 20 rating

Prep. 15 min

Total 1 h 10 min

6 portions

Ingredients

Vegetables

brown onion cut into quarters
200 g
carrot cut into pieces
1
sweet potato cut into pieces (approx. 2 cm)
150 g
olive oil
20 g
zucchini cut into pieces (approx. 3 cm)
1
red capsicum cut into pieces (approx. 3 cm)
½
mixed fresh herbs of choice, leaves only
6 sprigs
puy lentils cooked (see Tips)
100 g
fresh baby spinach leaves
40 g
sea salt
1 pinch
ground black pepper
1 pinch

Pumpkin and tomato sauce

pumpkin peeled and diced (approx. 1 cm)
200 g
tomato large and ripe, cut into quarters
1
extra virgin olive oil
1 tbsp
sea salt to season
ground black pepper to season

Polenta

water
1000 g
Vegetable stock paste (see Tips)
2 tsp
polenta
200 g
extra virgin olive oil
50 g

Difficulty

easy

Nutrition per 1 portion

Sodium 64.4 mg

Protein 9 g

Calories 1591.7 kJ / 380.4 kcal

Fat 15.2 g

Fibre 7.6 g

Saturated Fat 2.4 g

Carbohydrates 54.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

A taste of Gwinganna 11 Recipes
Australia and New Zealand

You might also like...

Sweet potato and wakame patties (Jude Blereau)

1h

Gwinganna biryani

25h 20 min.

Sweet potato and wakame patties (TM6, Jude Blereau)

1h

Wonton soup (vegetarian)

45 min.

Silverbeet dahl

8h 40 min.

Sticky Sriracha tofu bowl

45 min.

One whole cauliflower

45 min.

Smoky beetroot and black bean sliders with soused cucumber

1h 20 min.

Pesto spaghetti with roast pumpkin

50 min.

Gwinganna nut and seed bread

3h 25 min.

Warm satay bowl

1h 10 min.

Silverbeet quiche with oat and Parmesan crust

1h 15 min.