- 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
- In large saucepan or Dutch oven, heat oil over medium heat.
- Add onion and cook, stirring often, until softened, about 8 minutes.
- Stir in garlic, flour, cumin, chili powder and coriander and cook, stirring often, 1 minute.
- Stir in broth, squash, potato, corn, bay leaf and salt. Increase heat to high and bring to a boil.
- Reduce heat to low, cover partially and simmer 15 minutes.
- Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
- About 35 minutes before you plan to eat, make soft polenta. When it is almost done, rewarm stew over low heat.
- 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.
Community content is available under CC-BY-SA unless otherwise noted.