Polenta with Chicken & Carrot Ragù

Name: Polenta with Chicken & Carrot Ragù plus Toasted Ciabatta Points & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 6 ounce Carrots; 1 unit Onion; 1 unit Zucchini; 1 teaspoon Garlic Powder; 1 tablespoon Italian Seasoning; 1 unit Crushed Tomatoes; 1 unit Precooked Polenta; 1.5 tablespoon Sour Cream; 2 tablespoon Cream Cheese; 3 tablespoon Parmesan Cheese; 1 unit Ciabatta Bread; Salt; Pepper; Cooking Oil; Sugar; Olive Oil; Butter; 10 ounce Chicken Cutlets

plus Toasted Ciabatta Points & Parmesan

Recipe Development TeamPublished on February 19, 2025

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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.

Tags:

Protein Smart

•Quick

•Easy Prep

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

6 ounce

Carrots

1 unit

Onion

1 unit

Zucchini

1 teaspoon

Garlic Powder

1 tablespoon

Italian Seasoning

1 unit

Crushed Tomatoes

1 unit

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)

10 ounce

Chicken Cutlets

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Olive Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories760 kcal

Fat31 g

Saturated Fat12 g

Carbohydrate66 g

Sugar21 g

Dietary Fiber7 g

Protein45 g

Cholesterol145 mg

Sodium1900 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Large Pan

•Small pot

•Potato Masher

•Whisk

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.

Pat chicken* or salmon* dry with paper towels, season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

• 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.

Use pan used for chicken or salmon here.

• 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.

Slice chicken crosswise (no need to slice salmon!). Serve chicken or salmon atop polenta.

Poultry is fully cooked when internal temperature reaches 165°.