VEGETABLE STEW WITH POLENTA DUMPLINGS

PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 4

1 tablespoon olive oil 1 medium red onion (170g), cut into wedges 3 cloves garlic, crushed 30g packet taco seasoning 2 teaspoons paprika 2 medium zucchini (240g), sliced thickly (optional) 1 medium orange sweet potato (400g), chopped coarsely 2 medium carrots (240g), chopped coarsely 1 trimmed corn cob (250g), cut into 6 rounds 1 medium red capsicum (350g), chopped coarsely 2 flat mushrooms (160g), cut into wedges 800g can crushed tomatoes 1 cup (250ml) vegetable stock 2 tablespoons fresh flat-leaf parsley leaves

POLENTA DUMPLINGS 1 cup (150g) self-raising flour 2 tablespoons polenta 60g cold butter, chopped 1 egg, beaten lightly ¼ cup (20g) finely grated parmesan 2 tablespoons milk, approximately

1 Preheat oven to 180°C/160°C fan. 2 Heat oil in a large flameproof casserole dish over medium-high heat; cook onion and garlic, stirring, for 2 minutes or until onion softens. Add taco seasoning and paprika; cook, stirring, for 1 minute or until mixture is fragrant. 3 Add zucchini (if using), orange sweet potato, carrot, corn, capsicum, mushroom, tomatoes and stock to dish; bring to the boil. Cover dish; bake for 35 minutes or until the vegetables are just tender.

4 Meanwhile, make polenta dumplings.

5 Drop level tablespoons of dumpling mixture, about 2cm apart, onto stew. Bake, covered, for 20 minutes or until dumplings are firm to touch and cooked through. Serve stew with dumplings, topped with parsley leaves.

POLENTA DUMPLINGS

Place flour and polenta in a medium bowl; rub in butter. Stir in egg, parmesan and enough milk to make a soft, sticky dough.