Moroccan Polenta Casserole

BITES OF WELLNESS(2)
IndiaRose Savini: "Excellent, perfectly seasoned, beautifully colour…" Read More
25Ingredients
80Minutes

Ingredients

US|METRIC
  • 1 package peppers (Tri-colored, and onions, frozen)
  • 1 package zucchini squash (mixed veggies -, red onion, red pepper, frozen)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon salt
  • 1 cup butternut squash (roasted)
  • 1 package salt (frozen califlower, roasted with a pinch of)
  • 28 ounces fire roasted tomatoes (Whole Organic)
  • 1 1/2 cans garbanzo beans (chick peas)
  • 1 tablespoon cumin
  • 1/2 teaspoon ginger
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon corriander
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon garlic
  • 3 tablespoons fresh parsley (chopped)
  • 2 cups vegetable stock
  • 1 1/2 cups water
  • 1 cup polenta (quick cooking, I used de La estancia)
  • 1 teaspoon cinnamon
  • 10 dried apricots (chopped)
  • 1/8 teaspoon salt
  • 3 black pepper (cracks)
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    Made it

    Reviews(2)

    Quintessa McFadden 2 years ago
    its very good had to put my iwn twist on it
    IndiaRose Savini 3 years ago
    Excellent, perfectly seasoned, beautifully coloured and filling. It's a beautiful combination, I couldn't find the packet vegetables in the recipe and accidentally bought a cauliflower bake! So once the cauliflower bake was done i decided to not use that, and just use the pumpkin! Turns out this was for the best since apparently, 3 capsicums, 4 tiny yellow squash and 1 and a half large zucchini and around 1 and a half cups of pumpkin was almost more than enough!

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