Veggie casserole with polenta dumplings

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 20
Servings 4
Time 20 min

Ingredients

  • 30
    ml
    olive oil
  • 2
    onions, chopped
  • 4
    cloves garlic, crushed
  • 4
    sticks celery, sliced
  • 400
    g
    chopped tomatoes
  • 70
    g
    tomato paste
  • 600
    ml
    vegetable stock
  • 2
    aubergines, cubed, slated and drained
  • 100
    g
    mangetout, trimmed and halved
  • 6
    courgettes, sliced
  • 200
    g
    baby corn, halved
  • 3
    ml
    dried origanum
  • 60
    ml
    freshly chopped basil
  • salt and freshly ground black pepper
  • DUMPLINGS
  • 50
    g
    self-raising flour
  • 50
    g
    polenta (or maize meal)
  • 1
    large egg, lightly beaten
  • 100
    g
    herbed feta cheese, crumbled
  • 80
    ml
    milk
 

Method

30 min
 
Heat the oil in a large saucepan or casserole dish.
Sauté the onion, garlic and celery for 3 minutes, add celery for 3 minutes, then add the tomatoes, tomato paste and vegetable stock.
Bring to the boil, then reduce the heat to simmer for 10 minutes.
Add the veggies, origanum and 50 ml basil and season to taste.
Transfer the mixture to an ovenproof dish or leave in the casserole dish.
DUMPLINGS:
Mix all ingredients and the remaining basil together. Roll into small balls and drop carefully into the veggie mixture.
Cover the dish with a lid or aluminium foil and bake in preheated oven (180°) for 30 minutes.
 

Read more on: bake
 

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