Cheesy polenta with vegetable ragù
TM6 TM5

Cheesy polenta with vegetable ragù

4.5 (20 ratings)

Ingredients

  • 300 g eggplant, cut into pieces (3 cm)
  • sea salt, to sprinkle

Polenta

  • 80 g Gruyère cheese, cut into pieces
  • 80 g Parmesan, cut into pieces (3 cm)
  • 1 garlic clove
  • 2 tsp Vegetable stock paste (see Tip)
  • 900 g water
  • 200 g polenta
  • 90 g unsalted butter, cut into pieces

Vegetable ragù

  • 1 carrot, cut into pieces
  • 1 celery stalk, cut into pieces
  • 2 - 3 garlic cloves
  • 180 g red onion, halved
  • 20 g extra virgin olive oil
  • 100 g red wine
  • 2 tsp dried rosemary
  • 1 tsp Vegetable stock paste (see Tip)
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 1 red capsicum, deseeded and cut into pieces
  • 1 zucchini, medium and cut into pieces
  • 2 Roma tomatoes, cut into quarters and deseeded

Nutrition
per 1 portion
Calories
2152.2 kJ / 514.4 kcal
Protein
17.7 g
Carbohydrates
24.8 g
Fat
37.2 g
Saturated Fat
20.3 g
Fibre
6 g
Sodium
1026.4 mg

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