Polenta With Zucchini & Carrot Ragù
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)
Not included in your delivery
Salt
Pepper
2 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy, cheesy polenta; some found the ragu needed more seasoning or spice for depth.
- Ease of prep: Quick and easy to make, though some struggled with polenta texture or veggie cooking times.
- Suggestions: Consider cooking carrots longer or adding them first; try roasting veggies for extra flavor.
- Leftovers: Tasty fresh, but some found leftovers less appealing; extra ragu works well with pasta.
- Portions: Several wanted more polenta to balance the generous ragu serving.
Reviews from our home cooks
The combination of creamy, salty, buttery polenta with the slightly sweet acid of the ragu and the crunchy on the outside, soft in the middle ciabatta (I pan fried mine).... YUM!
Super easy prep and quick cook time make this the perfect meal for a busy weeknight. The ragu is flavorful and tangy, and the polenta is rich and creamy together they are superb
Delicious meal, but the carrots are cut too big and didn't soften up, and by that time, the zucchini got overly soft. The polenta was super tasty!
The polenta was the bomb. The carrot was seriously old so had to use my own carrots with the recipe.
Delicious flavors, but the recipe yields far more ragu than the amount of polenta provided. I had a substantial amount of ragu left over. For that reason, I am giving 3 stars. Including a second pack of polenta would have made the proportions perfect.
The ragu needed more seasoning. We added our own garlic and a spice mix with some red pepper. We also added a can of chickpeas for protein. The combination of ragu, polenta, and ciabatta was delightful. One of our carrots was a sad, floppy, withered thing, but the quality was fine otherwise.
I think the polenta was super yummy and the toast, I think the ragu was okay, I followed the directions exactly and the carrots were still hard, which wasn't the best texture. So maybe they need to be cooked first?? Idk but the flavor was good!
Even though it wasn't real polenta, like the kind my people make, this dish was really good. It had flavor and texture. It could have used more zucchini though. But it was still very delicious.
This was a new dish for us. I thought the polenta would be a challenge but it was so easy. The Ragu was very tasty.
The cheesy polenta was amazing, instead of carrots I would have liked maybe white beans and zucchini. Still very filling and delicious.
