No Chop Veg Mince Ragu & Parmesan Polenta
with Rocket Leaves
- Soy
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Milk
- Soy
Sink into a bowl of pure comfort with this Italian plant-based mince ragu and Parmesan polenta, where tender, simmered lamb meets a silky, saucy base. It’s a rich and hearty affair, balanced perfectly by the peppery bite of a fresh rocket salad.
Ingredients
1 sachet
Thyme
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Soffritto Mix
1 sachet
Tomato & Herb Seasoning
1 packet
Garlic Paste
1 packet
Passata
1 packet
Instant Polenta
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 cup
milk
(Contains: Milk;)
50 g
butter (for the mash)
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
- Pick thyme leaves.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook soffritto mix and plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes.
- Reduce heat to medium, then add tomato & herb seasoning, garlic paste and thyme and cook until fragrant, 1 minute.
- Stir in passata and cook until slightly thickened, 2-3 mins. Season to taste.
• In a medium saucepan, combine the water and milk and bring to the boil over high heat.
• Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
• Remove from heat, then add the butter, half the Parmesan cheese and salt, stirring until well combined. Season with pepper.
- Divide creamy polenta between plates. Top with veg mince ragu.
- Sprinkle with the remaining Parmesan cheese and serve with rocket leaves. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Ease of prep: The polenta may thicken quickly; add extra milk or water if needed for a smoother consistency.
