Polenta with Zucchini Ragù & Salmon
plus Toasted Ciabatta Points & Parmesan
- Milk
- Soy
- Wheat
- Fish
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
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
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.
• 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 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.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The polenta and salmon were praised, but some found the zucchini ragù too tomato-heavy.
- Ease of prep: Carrots needed longer cooking time; consider starting them before adding other vegetables.
- Suggestions: Use fresh minced garlic instead of garlic powder for a more authentic flavor.
Reviews from our home cooks
Zucchini ragu overwhelmed by too much tomato. Carrots didn't cook in time allowed. Need to cook carrots and then add other ingredients. Polenta and salmon very good.
First time trying polenta and it was actually very good.
Better directions at cooking say opted salmon or finer chunks of carrot
