MOOJ Paneer Ragu over Polenta

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 tbsp olive oil

• ½ onion, chopped

• 1 garlic clove, minced

• 1 cup crushed tomatoes

• ½ tsp fennel seeds

• Salt and black pepper

• ½ cup quick-cook polenta

• 2 cups water or broth

• 1 tbsp butter

• 2 tbsp grated parmesan

Method

1. Sauté onion, garlic, and fennel in olive oil until softened and fragrant.

2. Add MOOJ Paneer and cook until golden, then stir in crushed tomatoes, salt, and pepper.

3. Simmer until thick and bold like a volcanic sauce swirl.

4. Meanwhile, cook polenta in boiling broth, stir in butter and parmesan for cosmic creaminess.

5. Spoon polenta into bowls, top with MOOJ Ragu, and garnish with herbs. It’s rich, grounding, and totally out of this world.