Polenta with aubergine and mince ragout

Polenta with aubergine and mince ragout

Total: 30 min. | Active: 30 min.
Nutritional value / person: 610 kcal
, Fat: 32 g
, Carbohydrate: 36 g
, Protein: 42 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


olive oil for frying
1 onion, finely chopped
1 garlic clove, finely chopped
1 aubergine, cut into cubes
1 tsp salt
300 g minced meat (beef)
2 tbsp tomato puree
1 dl water


6 dl vegetable bouillon
70 g fine polenta
40 g grated Parmesan
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How it's done

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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.


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.

Good to know
Tip: Add 4 sprigs of thyme (torn) to the ragout while cooking.


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