Rainbow Trout with Zucchini & Carrot Ragù
over Polenta plus Toasted Ciabatta Points & Parmesan
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Vidalia Onion Paste
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
Rainbow Trout
(Contains: Fish)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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.
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, 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.
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.
