This vibrant sweetcorn polenta and aubergine ragu is packed full of plant points and flavour. Sweet, tangy and hearty! Top with yoghurt for a fresh and delicious gut-nourishing dinner that the whole family can enjoy.
5 + Plant Points
Ingredients
Polenta
- 250g sweetcorn
- 500ml stock (we used chicken stock)
- 100g jarred/tinned chickpeas
- 40ml extra virgin olive oil (EVOO)
- 200g plain yoghurt (we used Bio&Me Original Prebiotic Yoghurt)
- 50g instant quick cool polenta
- ¼ tsp salt
- ¼ black pepper
Ragu
- 200g chopped tomatoes (fresh or tinned)
- 2 tsp tomato purée
- 3 garlic cloves, finely chopped
- 1 white onion, finely chopped
- 2 tbsp chopped fresh herbs (basil, thyme, oregano) or 1 tbsp dried herbs
- 1 tsp extra virgin olive oil (EVOO)
- 1 large aubergine, cubed
- ¼ tsp salt
Method
- Add a splash of olive oil into your frying pan and place over medium heat. Once hot, add onion & garlic. Fry for 2 mins. Add your diced aubergine. Let it cook until soft (10-15 mins). Add chopped tomatoes, tomato purée and salt. Cook for a further 10 mins.
- 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 mins. Add ¾ of your yoghurt and heat for a further 2 mins before serving.
- Serve with a dollop of the remaining yoghurt and a sprinkle of fresh herbs (and dukka if you have it).
This recipe provides a wide array of plant diversity. As we know when it comes to gut health, diversity is key to keeping your gut microbes happy.
The more diversity in your plant-based diet, the more diverse the nutrient supply for your Gut Microbiome (think dietary fibres, prebiotics and polyphenols). All in all, this equates to a well-fed and diverse range of happy gut microbes, each with their own unique skill set to look after us every day. For more information dietary diversity, check out our 10 ways to diversify your diet.
Check out the full Bio&Me Range.
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