Polenta dumplings with vegetable stew
Summery vegetarian polenta dumplings with vegetable stew
450 ml vegetable soup
150 g polenta
1 tbsp tomato purée
1 tbsp honey
1 clove of garlic (crushed)
2 tbsp olive oil
2 yellow peppers
2 red peppers
1 large onion
40 g finely grated Parmesan cheese
4 tbsp freshly chopped basil
For the dumplings
Bring the vegetable soup to a boil in a saucepan, stir in the polenta and allow to ‘swell’ for 20 minutes at a lower heat. Let the mixture cool.
Mix the cooled maize with Parmesan cheese and season with salt to taste. Cut the dough into four equal portions, roll out each portion and twist 6 equal balls from each roll.
For the vegetable stew
Mix the tomato purée, honey, chilli flakes, garlic and olive oil in a dish. Wash, and dice the vegetables, add to the mix and season with salt to taste.
Take 4 x A3 sheets of SAGA Cooking Paper, place the vegetable stew in the centre of each sheet and top with the dumplings. Make a pouch and twist the ends together.
Cook in the oven for 20 minutes at 200°C (220°C).
Garnish with basil before serving.