Creamy Italian polenta topped with rich lentil ragu, a soft, comforting alternative to pasta. Serves 2, ready in 20 minutes.
You need
- 1 pouch Rich Sundried Tomato and Lentil Ragu
- 150g quick cook polenta
- 600ml stock
- grated cheese or dairy free alternative
- basil
Method
- Bring the stock to a simmer and whisk in the polenta, stirring until creamy and thick
- Stir a little cheese through the polenta
- Spoon into bowls and top with the heated ragu
- Finish with basil and cracked pepper
Make it your own
Add a handful of spinach to the polenta as it cooks. A creamy Italian bowl built on one pouch.
The fiid shortcut
Short on time? Rich Sundried Tomato and Lentil Ragu gives you a proper plant based meal in 90 seconds. Grab the Discovery Box to keep a few on hand for busy weeks.