PREP + COOK TIME 9 hours SERVES 4
1 red onion, cut into wedges 6 courgettes, thickly sliced 1 kumara, coarsely chopped 2 carrots, coarsely chopped 1 corn cob, trimmed, cut into 6 rounds 1 red capsicum, deseeded, coarsely chopped 2 flat mushrooms, cut into wedges 3 cloves garlic, crushed 30g sachet taco seasoning 2 teaspoons paprika 2 x 400g canned crushed tomatoes 1 cup vegetable stock 2 tablespoons flat-leaf parsley leaves
1 cup self-raising flour 2 tablespoons polenta 60g cold butter, chopped 1 egg, lightly beaten ¼ cup finely grated parmesan cheese 2 tablespoons milk, approx
1 Place onion, courgettes, kumara, carrots, corn, capsicum, mushrooms, garlic, seasoning, paprika, tomatoes and stock in a slow cooker. Cook, covered, on LOW for about 8 hours.
2 When almost ready to serve, make Polenta dumplings mixture (see below).
3 Drop level tablespoons of Polenta dumplings mixture, about 2cm apart, on top of stew. Cook, covered, on LOW, for 30 minutes or until dumplings are firm to touch and cooked through. Serve stew with dumplings and sprinkle with parsley.
Place flour and polenta in a medium bowl; rub in butter. Stir in egg, parmesan and enough milk to make a soft, sticky dough.
PER SERVE Energy 564kcal, 2364kj • Protein 20.3g • Total Fat 17.3g • Saturated Fat 6.6g • Carbohydrate 71g • Fibre 19.2g • Sodium 1942mg