Vegetable casserole with smoked cheddar dumplings

 


Vegetable casserole with smoked cheddar dumplings

1 tbsp extra virgin olive oil

1 medium red onion, cut into wedges

3 garlic cloves, crushed

3 tsp Mexican chilli powder

4 yellow squash, cut into wedges

250g orange sweet potato, peeled, roughly chopped

1 large carrot, roughly chopped

1 red capsicum, roughly chopped

410g can crushed tomatoes

1 cup Massel vegetable liquid stock

1 corn cob, husks and silk removed

125g cherry tomatoes

Olive oil cooking spray

2 tbsp fresh flat-leaf parsley leaves

Smoked cheddar dumplings

1 cup self-raising flour

2 tbsp polenta

50g chilled butter, chopped

1 egg, lightly beaten

2 tbsp milk

1/2 cup finely grated smoked cheddar

Step 1

Preheat oven to 180C/160C fan-forced.

Step 2

Heat oil in a large, flameproof casserole dish over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until the onion has softened. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.

Step 3

Add squash, potato, carrot, capsicum, crushed tomatoes and stock to dish. Bring to the boil. Cover. Transfer to oven. Bake for 35 minutes or until vegetables are just tender.

Step 4

Meanwhile, make Smoked Cheddar Dumplings: Place flour and polenta in a bowl. Using fingertips, rub in butter. Stir in egg, milk and 1/3 cup cheese to make a soft, sticky dough. Roll level tablespoons of mixture into balls.

Step 5

Using a large knife, cut corn kernels from cob in large pieces. Remove dish from oven. Stir in the corn. Increase oven temperature to 200°C/180°C fan-forced. Place dumplings, about 2cm apart, on top of the vegetable mixture. Place cherry tomatoes between dumplings. Sprinkle with the remaining cheese and spray with oil.

Step 6

Return dish to oven. Bake, uncovered, for 25 minutes or until dumplings are firm to touch and cooked through. Serve casserole sprinkled with parsley.

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