Southwestern Stew on Soft Polenta

Ingredients

 * 1 tsp ground cumin
 * ½ tsp chili powder
 * ½ tsp ground coriander
 * 3 cups vegetable broth
 * 2½ cups peeled, cubed winter squash, such as butternut or delicata (¾-inch pieces)
 * 1 large all-purpose potato, peeled and cut into ¾-inch cubes
 * 1 cup frozen corn
 * 1 bay leaf
 * ½ tsp. salt, or more to taste
 * 1 Tbs. tomato paste
 * ½ tsp. dried basil
 * large pinch ground cinnamon
 * Freshly ground pepper or cayenne, to taste
 * 1 recipe basic polenta (soft version)
 * finely chopped red bell pepper for garnish
 * 1½ tbsp all-purpose flour
 * 1 tbsp + 1 tsp olive oil
 * 1 large onion, chopped
 * 2 medium cloves garlic, minced

Directions

 * 1) In large saucepan or Dutch oven, heat oil over medium heat.
 * 2) Add onion and cook, stirring often, until softened, about 8 minutes.
 * 3) Stir in garlic, flour, cumin, chili powder and coriander and cook, stirring often, 1 minute.
 * 4) Stir in broth, squash, potato, corn, bay leaf and salt. Increase heat to high and bring to a boil.
 * 5) Reduce heat to low, cover partially and simmer 15 minutes.
 * 6) Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
 * 7) About 35 minutes before you plan to eat, make soft polenta. When it is almost done, rewarm stew over low heat.
 * 8) Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped bell pepper and serve right away.