Polenta With Zucchini Ragù & Chicken
plus Toasted Ciabatta Points & Parmesan
- Milk
- Soy
- Wheat
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.
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)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. 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 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. Serve atop polenta.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cheesy polenta, while some found the ragu too sweet. Consider adding all the Italian seasoning for more depth 🌿.
- Ease of prep: Some found it time-consuming; slice vegetables thinner for faster cooking and fewer packets would streamline preparation.
- Suggestions: Try adding chicken or mushrooms for extra heartiness. A dash of heat or extra cheese could boost the ragu's flavor.
- Portions: Generous servings satisfied most diners, with some finding it enough for 3 portions.
- Polenta texture: Use cornmeal instead of the precooked brick for a smoother, creamier consistency.
