WUNDA Aubergine & Polenta Ragu
Ingredients:
1 tbsp olive oil
1 onion, diced
1 medium aubergine, roughly diced
2 cloves garlic, sliced
1 tin chopped tomatoes
150ml water
1 tsp oregano
1 tsp basil
80g polenta
240ml WUNDA Unsweetened
40g grated cheddar cheese
Pinch of salt & pepper
To serve:
Handful of chopped parsley
Method:
Add the oil to a large frying pan and then add the onion and aubergine. Cook over a medium heat until the aubergine has softened and the onion has become translucent. Add the garlic and cook for a further 2 minutes. Add the chopped tomatoes, season with a pinch of black pepper, oregano and basil and simmer for about 10 minutes.
TIP: Add the water to the empty chopped tomato tin and give it a good swirl round before adding to the pan.
Meanwhile, in a saucepan add the polenta, WUNDA and a pinch of salt and pepper. Bring to the boil whilst stirring and then simmer for 5 minutes until all the WUNDA has been absorbed. Remove from the heat and stir in the grated cheddar cheese. Divide the polenta between the two plates and top with the ragu and chopped parsley.