Gwinganna polenta with vegetables

Gwinganna polenta with vegetables

3.6 20 ratings

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®.

Sign up for free More information

Also featured in

A taste of Gwinganna 11 Recipes
Australia and New Zealand

You might also like...

Cashew basil spelt pasta (gut health)

15 min

Gwinganna pumpkin and seed porridge

25 h 20 min

Gwinganna mushroom pâté

20 min

Sweet potato and wakame patties (Jude Blereau)

1 h

Summer dahl

35 min

Slow cooked beans with walnut pesto (TM6)

8 h 15 min

Slow-cooked eggplant pasta sauce

5 h 40 min

Risotto verde (TM7/TM6)

30 min

Silverbeet dahl

8 h 40 min

Mediterranean capsicums

2 h

Gwinganna nut and seed bread

3 h 25 min

Cauliflower tacos with chipotle sauce

3 h 45 min