Southwestern Sunset Stew With Soft Polenta (Ww Core

Name: Southwestern Sunset Stew With Soft Polenta (Ww Core)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped (1 to 1 1/2 cups depending on your tastes); 2 teaspoons ground cumin; 1/2 tablespoon chili powder; 1/2 tablespoon ground coriander; 1 1/2 tablespoons all-purpose flour; 2 medium garlic cloves, minced; 1 (14 1/2 ounce) can diced tomatoes; 1 vegetable bouillon cube, mixed into three cups of hot water (vegetable or faux chicken flavor); 2 1/2 cups peeled cubed butternut squash (3/4-inch pieces); 1 medium potato, peeled and cut into 3/4-inch cubes; 1 1/2 cups frozen corn; 1/2 teaspoon salt (to taste); 2 tablespoons tomato paste; 1/2 teaspoon dried basil; 1 large pinch ground cinnamon; 1 pinch crushed red pepper flakes, to taste; finely chopped red bell peppers (to garnish) or yellow bell pepper (to garnish); Polenta; 1 1/2 cups yellow cornmeal; 4 1/2 cups water; 1/2 teaspoon salt

Servings: persons

1 tablespoon olive oil
1 large onion, chopped (1 to 1 1/2 cups depending on your tastes)
2 teaspoons ground cumin
1/2 tablespoon chili powder
1/2 tablespoon ground coriander
1 1/2 tablespoons all-purpose flour
2 medium garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1 vegetable bouillon cube, mixed into three cups of hot water (vegetable or faux chicken flavor)
2 1/2 cups peeled cubed butternut squash (3/4-inch pieces)
1 medium potato, peeled and cut into 3/4-inch cubes
1 1/2 cups frozen corn
1/2 teaspoon salt (to taste)
2 tablespoons tomato paste
1/2 teaspoon dried basil
1 large pinch ground cinnamon
1 pinch crushed red pepper flakes, to taste
finely chopped red bell peppers (to garnish) or yellow bell pepper (to garnish)
Polenta
1 1/2 cups yellow cornmeal
4 1/2 cups water
1/2 teaspoon salt

1
In large saucepan, soup pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened and slightly colored, about 8 minutes.
2
Stirring continuously, add in garlic, flour, cumin, chili powder and coriander and cook an additional minute.
3
Stir in broth, tomatoes, squash, potato, corn, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover partially and simmer 15 minutes.
4
Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
5
About 35 minutes before you plan to eat, make soft polenta. Start by bringing 3 1/2 cups of water to boil, adding salt. Mix remaining cup of water to cornmeal to create a slurry. Whisking vigorously, stir the slurry into the water. Using your whisk, keep mixing and stirring until polenta is cooked, about 30 minutes. When it is almost done, rewarm stew, if needed, over low heat.
6
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.
7
* A note for WW Core followers: Though flour is not Core, the amount used here is less than a 1/2 point per serving.

1396

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped (1 to 1 1/2 cups depending on your tastes), 2 teaspoons ground cumin, 1/2 tablespoon chili powder, and more.

Yes, Southwestern Sunset Stew With Soft Polenta (Ww Core) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Sunset Stew With Soft Polenta (Ww Core)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions