• 140g Beef Mince Beef Mince, 5% fat, cooked
• 200g polenta Polenta, cooked
• 80g peas Peas, frozen, boiled
• 80g green beans Green Beans, boiled
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• chopped parsley

1. 1

   Prep everything first: wash and trim the peas and green beans, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

   Brown the lean beef mince in a hot pan for 6-8 minutes, breaking it up, then drain any excess fat.

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

   Meanwhile, steam or stir-fry the peas and green beans for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: soft polenta first, then the veg and lean beef, spooning over any remaining sauce. Finish with the chopped parsley.

Tap ingredients and steps to tick them off as you cook.