Polenta with Zucchini Ragù & Salmon

Name: Polenta with Zucchini Ragù & Salmon 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; ½ ounce Vidalia Onion Paste; 10 ounce Salmon

plus Toasted Ciabatta Points & Parmesan

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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:

Quick

•Easy Prep

•Family Friendly

Allergens:

Milk

•Soy

•Wheat

•Fish

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)

½ ounce

Vidalia Onion Paste

10 ounce

Salmon

(Contains: Fish)

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Olive Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories910 kcal

Fat48 g

Saturated Fat15 g

Carbohydrate68 g

Sugar22 g

Dietary Fiber7 g

Protein43 g

Cholesterol130 mg

Sodium2290 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.

• 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, vidalia onion paste, 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 ⅓ cup water (⅔ 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.

Fish is fully cooked when internal temperature reaches 145°.