Gwinganna polenta with vegetables

Gwinganna polenta with vegetables

3.6 20 ratings

Prep. 15min

Total 1 h 10min

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

Fiber 7.6 g

Saturated fat 2.4 g

Carbohydrates 54.2 g

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