Polenta With Zucchini Ragù & Chicken
plus Toasted Ciabatta Points & Parmesan
- Milk
- Wheat
- Soy
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
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Ciabatta
(Contains: Wheat, Soy)
6 ounce
Carrot
1 unit
Onion
1 unit
Precooked Polenta
1 unit
Zucchini
1 unit
Crushed Tomatoes
2 tablespoon
Cream Cheese
(Contains: Milk)
½ tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-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, ¼ cup water, and ½ tsp sugar (½ 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 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.
Slice chicken crosswise. Serve atop polenta.
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.
