Polenta With Zucchini & Carrot Ragù
plus Toasted Ciabatta Points & Parmesan
Creamy polenta and ragù are a classic pairing you can make extra-fast! Heat our precooked polenta, then swirl in sour cream, cream cheese, Parmesan, and butter for a luxuriously rich texture. Top it with a hearty tomato ragù packed with zucchini, onion, and carrots, and serve crisp ciabatta toasts alongside, ready to scoop it all up.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
1 unit
Onion
1 unit
Zucchini
1 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
13.76 ounce
Crushed Tomatoes
8.8 ounce
Precooked Polenta
1.5 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots, onion, and zucchini; season with garlic powder, half the Italian Seasoning (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until veggies are softened and lightly browned, 7-10 minutes. • Add crushed tomatoes, 1⁄4 cup water, and 1⁄2 tsp sugar (1⁄2 cup water and 1 tsp sugar for 4). Cook, stirring occasionally, until sauce has slightly thickened, 2-4 minutes.
• Meanwhile, heat a small pot over medium heat. Add polenta and 1/3 cup water (2/3 cup for 4 servings). Mash with a potato masher until mostly smooth, 30-60 seconds. • Whisk in sour cream, cream cheese, Parmesan, and 1 TBSP butter (2 TBSP for 4); cook, whisking occasionally, until thickened, 3-4 minutes. Taste and season with salt and pepper if desired. (If polenta seems too thick, add water 1 TBSP at a time until it reaches desired consistency.) • Meanwhile, halve and toast ciabatta.
• Cut ciabatta on a diagonal into triangles and drizzle with olive oil. • Divide polenta and ragù between shallow bowls in separate sections. Serve ciabatta on the side.