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Gwinganna polenta with vegetables

Gwinganna polenta with vegetables
3.6 20 ratings
Prep. 15 min
Total 1 h 10 min
6 portions
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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
Fibre 7.6 g
Saturated Fat 2.4 g
Carbohydrates 54.2 g

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