Gwinganna polenta with vegetables
TM6 TM5

Gwinganna polenta with vegetables

3.6 (14 rating)

Ingredients

Vegetables

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

Pumpkin and tomato sauce

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

Polenta

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

Nutrition
per 1 portion
Calories
1591.7 kJ / 380.4 kcal
Protein
9 g
Carbohydrates
54.2 g
Fat
15.2 g
Saturated Fat
2.4 g
Fibre
7.6 g
Sodium
64.4 mg

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