Vegetable stew with polenta dumplings | Women's Weekly Food

Ingredients

• 1 medium red onion (170g), cut into wedges
• 2 medium zucchini (240g), sliced thickly
• 4 yellow patty pan squash (120g), cut into wedges
• 1 medium kumara (orange sweet potato) (400g), chopped coarsely
• 2 medium carrots (240g), chopped coarsely
• 1 trimmed corn cob (250g), cut into 6 rounds
• 1 medium red capsicum (bell pepper) (350g), chopped coarsely
• 2 flat mushrooms (160g) cut into wedges
• 3 cloves garlic, crushed
• 30 grams sachet taco seasoning
• 2 teaspoons paprika
• 800 grams canned crushed tomatoes
• 1 cup (250ml) vegetable stock
• 2 tablespoons fresh flat-leaf parsley leaves
• Polenta dumplings
• 1 cup (150g) self-raising flour
• 2 tablespoons polenta (cornmeal)
• 60 grams cold butter, chopped
• 1 egg, beaten lightly
• 1/4 (20g) finely grated parmesan
• 2 tablespoons milk, approximately