Summery vegetarian polenta dumplings with vegetable stew
Step 1, 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.
Step 2
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.
Step 3, 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.
Step 4
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.
Step 5
Cook in the oven for 20 minutes at 200°C (220°C).
Step 6
Garnish with basil before serving.
