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Polenta with aubergine and mince ragout
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 610
  • Fat about 32g
  • Carbohydrates about 36g
  • Protein about 42g
This is needed
This is needed for 2 people
Ragout
  • olive oil, for frying
  • 1 garlic clove, finely chopped
  • 1 onions, finely chopped
  • 1 tsp salt
  • 1 aubergine, cut into cubes
  • 300 g minced meat (beef)
  • 2 tbsp tomato puree
  • 1 dl water
Polenta
  • 70 g fine polenta
  • 40 g grated Parmesan
  • 6 dl vegetable bouillon
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And that's how it's done
And that's how it's done
Ragout
Heat the oil in a non-stick frying pan. Briefly fry the onion and garlic. Add the aubergine, season with salt, stir fry for approx. 5 mins. Add the meat and stir fry for a further 5 mins. Reduce the heat, add the tomato puree and cook briefly. Pour in the water, simmer the ragout for approx. 5 mins.
Polenta
Bring the stock to the boil, stir in the polenta, simmer for approx. 2 mins. over a very low heat, stirring constantly to form a thick paste. Stir in the cheese. Serve the polenta with the ragout.