This is such a wonderful Vegetarian Dish. Great for #Meatless Monday and is actually done in less than 30 mins. Freezes BEAUTIFULLY for a large crowd or just as a quick 1 person meal. Lots of veggies hearty veggies that stand up to any protein, pasta or creamy polenta as I like best. I love doing this dish for basically anytime of the year. Perfect and hearty with tons of great earthy flavors. STEW is ON!!
1 can San Marzano tomatoes
1 med sized Eggplant Diced
1 red bell pepper diced
1 green bell pepper diced
1 large onion diced
2 med zucchini diced
2 large Potatoes peeled and diced
2 carrots peeled and diced
3 celery stalks diced
4 gloves Garlic grated or chopped
1 1/2 cups vegetable stock
3 fresh basil leaves ripped and torn
3 fresh oregano leaves
1/4 cup chopped fresh Parsley
Salt and pepper
Polenta: ( I use Quick cooking polenta)
2 cups Vegetable stock ( I usually use Chicken stock for polenta cooking but, this is a vegetarian dish so using veggie stock instead is perfect)
2 cups Quick cooking Polenta
2 tablespoons butter
1/2 cup grated Parmesan
Salt and pepper
In a large pot over medium high heat, drizzle olive oil, salt and add all veggies except for potato and zucchini Cook till veggies have cooked down and are slightly soft (about 6 mins) . Add in veggie stock and canned tomatoes breaking up the the tomatoes with a wooden spoon. Add in herbs potatoes and zucchini a dash of salt and pepper. Lower heat to med and over a low boil, cook till potatoes and zucchini have softened and stew has cooked down to about 3/4 of the way( (about 12 mins) . Turn off heat. Taste and adjust seasoning with salt and pepper.
Cook polenta as directed on package. Once polenta is fully cooked and smooth add Parmesan, butter and salt/pepper at the end.
Place a mound of polenta in a bowl, press down in the middle of polenta and add Stew right in top. Garnish with ripped Basil leaves and serve.
Prep time approx 15 mins
Cooking time approx 20-25 mins depending on big or small you dice your veggies.
Serving size is based on 6-8 peeps