Veggie Stew & Fried Polenta Squares

By Angelika Hanna

This recipe is inspired by TV cook Mary Berg from her CTV show ‘Mary’s Kitchen Crush‘.

It is a hearty and earthy vegetarian meal. To make it vegan, leave out the feta crumble topping.

Recipe:

Cuisine: Canadian

Author: Angelika Hanna / Zest4Food

Ingredients

For the Veggie Stew:

• 1 can (28 oz) Marzano tomatoes + juice
• Extra-virgin cold pressed olive oil
• 1 medium red onion, sliced
• 1 medium eggplant, cut in chunks
• 1 medium zucchini, sliced
• 1/2 yellow + 1/2 orange Bell pepper, sliced
• 1-3 garlic gloves (optional)
• 1 tbsp fresh or 1/2 tbsp dried oregano
• 1 tbsp fresh thyme or 1/2 tbsp dried thyme
• 1 bay leaf
• 1 tsp red vine vinegar
• Fresh basil, chopped, to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Fresh feta cheese, crumbled

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a mixing bowl, place the canned tomatoes. Smash them.
3. Spread some olive oil on a baking sheet.
4. Add the smashed tomatoes with its juice.
5. Season with salt.
6. Roast the tomatoes for about 30 min.
7. In a Dutch oven, heat some olive oil over medium heat on the stove top.
8. Add the onions and cook for about 3 min.
9. Season the eggplant with salt, add to the onions, and cook for about 3 min.
10. Add the garlic and cook for 1 more min.
11. Add the zucchini.
12. Add the Bell peppers.
13. Add some fresh or dried oregano.
14. Add some fresh or dried thyme.
15. Add the roasted tomatoes.
16. Season with salt and pepper, to taste
17. Add the bay leaf
18. Add 2 tbsp red wine vinegar
19. Add some fresh basil leaves
20. Top with the crumbled feta cheese before serving.

Ingredients:

For the Polenta: Tip: Prepare everything before starting the cooking process.

• 3 1/2 cup vegetable broth
• 1 cup yellow cornmeal
• 2 tbsp fresh parsley
• 1/2 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper

Instructions:

1. In a medium cooking pot, bring 3 1/2 cup vegetable broth to boil.
2. Reduce the heat to medium-high.
3. While whisking, gradually add the cornmeal.
4. Season with salt and pepper.
5. Covered with a lid, simmer for about 8-10 min.
6. Continue whisking and gradually add the Parmesan and parsley.
7. Grease a square baking sheet with non-stick cooking spray.
8. Spread in evenly the polenta.
9. Let cool at room temperature for a few minutes, then place in the fridge until the polenta firms up.
10. Remove from the baking sheet on a cutting board.
11. Cut the large polenta square into smaller squares.
12. In a frying pan, heat some olive oil over medium-high heat.
13. Fry the polenta squares on each side until golden brown.

Enjoy the veggie stew with the polenta!