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Overhead shot of vegetable stew with creamy polenta in a blue bowl

Rich Vegetable Stew with Creamy Polenta

This rich vegetable stew with creamy polenta is the perfect winter vegetarian meal. It's easy, hearty and filling with amazing Italian flavour.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 599kcal


  • 4 tablespoon Olive Oil
  • 1 Onion chopped
  • 2 Carrots chopped
  • 1 Courgette chopped
  • 250 g Mushrooms chopped
  • 4 cloves Garlic crushed
  • 2 sprigs Thyme
  • Salt and Pepper
  • 1 400g tin Chopped Tomatoes
  • 200 ml Red Wine
  • Parmesan to serve
  • 150 g Fine Polenta
  • 500 ml Milk
  • 500 ml Vegetable Stock
  • 60 g Butter
  • 50 g Cheddar grated


  • Heat the oil over a medium high heat. Add the onion and carrot and cook for a couple of minutes then add the garlic, courgette and mushrooms. Cook for another 5-10 minutes until everything is softened then add the chopped tomatoes, red wine and thyme and bring to a simmer. Cook for 15-20 minutes until the sauce has thickened.
  • Bring the milk and vegetable stock to a boil and slowly pour in the polenta whisking constantly. Lower the heat and cook for 10 minutes then add the butter and cheddar and stir until melted. Serve the polenta topped with the stew.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 599kcal | Carbohydrates: 53g | Protein: 14g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 55mg | Sodium: 918mg | Potassium: 966mg | Fiber: 4g | Sugar: 15g | Vitamin A: 6310IU | Vitamin C: 25.2mg | Calcium: 308mg | Iron: 2.5mg