Sweetcorn polenta with aubergine ragu


40 mins

This vibrant recipe 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.

Bowl of polenta topped with aubergine ragu

5 + Plant Points



  • 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


  • 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


  1. 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.
  2. 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.
  3. Serve with a dollop of the remaining yoghurt and a sprinkle of fresh herbs (and dukka if you have it).


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