Southwestern Stew on Soft Polenta

Southwestern Stew on Soft Polenta Recipe - Vegan Food from USA

Region / culture: USA | Preparation time: 35 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegan diet

Introduction

This Southwestern Stew on Soft Polenta recipe is a hearty and flavorful dish that combines the warmth of stew with the creaminess of polenta. The combination of spices and vegetables creates a delicious and satisfying meal that is perfect for a cozy night in.

History

The Southwestern Stew on Soft Polenta recipe draws inspiration from traditional Southwestern cuisine, which is known for its bold flavors and use of ingredients like cumin, chili powder, and corn. This recipe puts a modern twist on classic Southwestern flavors, creating a dish that is both comforting and delicious.

Ingredients

1 tsp ground cumin
0.5 tsp chili powder
0.5 tsp ground coriander
3 cups vegetable broth
2.5 cups peeled, cubed winter squash, such as butternut or delicata (0.75 inch pieces)
1 large all-purpose potato, peeled and cut into 0.75 inch cubes
1 cup frozen corn
1 bay leaf
0.5 tsp salt, or more to taste
1 tbsp tomato paste
0.5 tsp dried basil
large pinch ground cinnamon
Freshly ground pepper or cayenne, to taste
1 recipe basic polenta (soft version)
finely chopped red bell pepper for garnish
1.5 tbsp all-purpose flour
1 tbsp + 1 tsp olive oil
1 large onion, chopped
2 medium cloves garlic, minced

How to prepare

In a large saucepan or Dutch oven, heat the oil over medium heat.
Add the onion and cook, stirring often, until softened, about 8 minutes.
Stir in the garlic, flour, cumin, chili powder, and coriander and cook, stirring often, for 1 minute.
Stir in the broth, squash, potato, corn, bay leaf, and salt. Increase the heat to high and bring to a boil.
Reduce the heat to low, cover partially, and simmer for 15 minutes.
Stir in the tomato paste, basil, cinnamon, and pepper. Cover partially and simmer gently until the flavors have blended, about 10 minutes. Remove from heat.
About 35 minutes before you plan to eat, make the soft polenta. When it is almost done, rewarm the stew over low heat.
Spoon portions of polenta into large, shallow soup bowls, making a wide depression in the center. Spoon some stew into each depression, garnish with chopped bell pepper, and serve right away.

Variations

Add cooked black beans or kidney beans to the stew for extra protein and fiber.
Top the stew with shredded cheese or chopped cilantro for added flavor.
Use sweet potatoes instead of regular potatoes for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the onions until they are softened before adding the garlic and spices. This will help to develop the flavors of the stew.

- When making the polenta, be sure to stir constantly to prevent lumps from forming.

- Feel free to adjust the spices in the stew to suit your taste preferences. Add more cayenne for a spicier dish, or omit it altogether for a milder flavor.

Serving Suggestions

Serve the Southwestern Stew on Soft Polenta with a side of fresh salad or steamed vegetables for a complete meal. You can also top it with avocado slices or a dollop of sour cream for added creaminess.

Cooking Techniques

Be sure to simmer the stew gently to allow the flavors to blend and develop.

- Stir the polenta constantly while cooking to prevent lumps from forming.

Ingredient Substitutions

You can use any type of winter squash in place of butternut or delicata.

- Use vegetable or chicken broth depending on your dietary preferences.

- Substitute cornmeal for the polenta if you don't have it on hand.

Make Ahead Tips

You can make the stew ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it on the stove before serving.

Presentation Ideas

Serve the Southwestern Stew on Soft Polenta in individual bowls garnished with chopped bell pepper for a colorful and appetizing presentation.

Pairing Recommendations

Pair this dish with a glass of red wine, such as a Merlot or Cabernet Sauvignon, for a perfect complement to the rich flavors of the stew.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew on the stove over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 6g

- Sugars: 7g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 30% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

Contains: None

Summary

This Southwestern Stew on Soft Polenta recipe is a nutritious and balanced meal that is rich in carbohydrates, fiber, vitamins, and minerals. It is a great option for a healthy and satisfying dinner.

Summary

This Southwestern Stew on Soft Polenta recipe is a delicious and satisfying meal that is perfect for a cozy night in. With its bold flavors and hearty ingredients, it is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day and I was visiting my friend Maria in New Mexico. Maria was a wonderful cook and she always had the most amazing recipes up her sleeve.

As I walked into her kitchen, the aroma of spices and herbs filled the air. Maria was standing over the stove, stirring a pot of bubbling goodness. She looked up and greeted me with a warm smile.

"Hello, my dear friend! I'm making Southwestern Stew on Soft Polenta today. Would you like to help me?" she asked.

I eagerly nodded and rolled up my sleeves. Maria handed me a wooden spoon and showed me how to stir the stew. The rich flavors of cumin, chili powder, and smoked paprika danced on my taste buds as I took a spoonful of the stew.

Maria explained to me that the key to a good Southwestern stew is to let the flavors meld together slowly over low heat. She shared with me the secret ingredient – a pinch of cocoa powder – that added a depth of flavor to the dish.

As the stew simmered on the stove, Maria taught me how to make soft polenta. She poured cornmeal into a pot of boiling water and whisked it until it thickened to a creamy consistency. The polenta was then spooned onto a plate, forming a bed for the flavorful stew.

As we sat down to enjoy our meal, Maria shared with me the story of how she learned to make this recipe. She told me about her grandmother, who was a skilled cook and passed down her recipes through generations.

Maria's grandmother grew up in a small village in Mexico, where she learned the art of cooking from her own mother. She often made Southwestern stew for her family, using fresh ingredients from the garden and spices from the local market.

When Maria was a young girl, she would watch her grandmother cook in the kitchen, mesmerized by the way she effortlessly combined flavors and created delicious meals. Maria's grandmother would patiently teach her the techniques and secrets of making traditional Mexican dishes, instilling in her a love for cooking.

As Maria grew older, she traveled to different parts of the world, exploring new cuisines and expanding her culinary repertoire. She collected recipes from friends, family, and chefs she met along the way, always adding her own twist to make them her own.

The recipe for Southwestern Stew on Soft Polenta was a fusion of Maria's Mexican roots and her love for Southwestern cuisine. It was a dish that brought her comfort and joy, reminding her of her grandmother's kitchen and the flavors of home.

After that day, I knew I had to learn how to make this recipe for myself. I asked Maria for the recipe, and she gladly shared it with me. I practiced making the stew and polenta, experimenting with different spices and ingredients to perfect the dish.

Over the years, I made Southwestern Stew on Soft Polenta for my family and friends, sharing the story of how I learned to make it from Maria. Each time I cooked the dish, I felt a connection to my grandmother's roots and a sense of pride in carrying on her legacy of delicious cooking.

Now, whenever I make Southwestern Stew on Soft Polenta, I think of Maria and her grandmother, and the love and passion they poured into their cooking. It is a recipe that holds a special place in my heart, a reminder of the joy and memories that food can bring.