Denise says:
- Polenta is an Italian dish made from boiled cornmeal that can be transformed once cooled and solidified into a loaf or chips. It is often baked, fried or grilled. In this recipe I have used it whilst still hot and served it with an aubergine ragu. Switch to plant-based yogurt if you are vegan or dairy-free.
- This recipe provides a wide array of plant diversity, which is key to keeping your gut microbes happy – as it is packed with a diverse nutrient supply for your gut microbiome (such as dietary fibres, prebiotics and polyphenols).
- Preparation Time: 25 minutes
- Cooking Time: 35 minutes
- Serves: 4 people
Ingredients:
- Ragu ingredients
- 1 tsp extra virgin olive oil
- 1 white onion – finely chopped
- 3 garlic cloves – finely chopped
- 1 large aubergine – cubed
- 400g chopped tomatoes (fresh or tinned)
- ¼ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons chopped fresh herbs (basil, thyme, oregano) or 1 tbsp dried herbs
- Polenta ingredients
- 250g sweetcorn – tinned or frozen defrosted
- 500ml stock (I used vegetable stock)
- 100g tinned chickpeas
- 180g instant quick cool polenta
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 200g plain yoghurt (Plain Prebiotic Yoghurt)
- Garnish: sprig fresh basil
Method
- For the ragu, add a splash of olive oil into your frying pan and place over medium heat. Once hot, add onion & garlic. Fry for 2 minutes. Add the chopped aubergine and cook until soft about 20-25 minutes.
- Stir in the chopped tomatoes, salt, sugar and fresh herbs. Cook for a further 10 minutes.
- In the meantime, add your polenta ingredients (excluding the yoghurt) to a blender and blitz until smooth. Add to a saucepan over medium heat and cook down for 10 minutes. Finally add and stir in the yoghurt and heat for a further 2 minutes before serving
- Serve immediately with a sprig of fresh basil.
Tagged in: aubergine, Chopped tomatoes, Dinner Vegetarian, Garlic, Italian, Lunch vegan, onion, Plain yoghurt, Polenta, Sweetcorn, Vegetable Stock