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 ==
# 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.
Category:Vegan Side Dish Recipes
Category:Butternut squash Recipes
Category:Potato Recipes
Category:Corn Recipes
Category:Polenta Recipes
Category:Tomato paste Recipes