Polenta with Chicken & Carrot Ragù

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• carrots
  2 pieces
• chicken cutlets
  2 pieces
• ciabatta
  1 unit
• cooking oil
  2 tbsp
• cream cheese
  2 oz
• crushed tomatoes
  1 can
• garlic powder
  1 tsp
• italian seasoning
  1 tsp
• olive oil
  1 tbsp
• onion
  1 piece
• parmesan cheese
  2 oz
• precooked polenta
  1 tube
• salt
  1 tsp
• sour cream
  1 unit
• sugar
  1 tsp
• water
  ⅓ cup
• zucchini
  1 piece

🍳 Cookware

• large pan
• small pot
• potato masher

1. 

   1

   sour cream ciabatta carrots onion precooked polenta zucchini crushed tomatoes cream cheese italian seasoning parmesan cheese chicken cutlets garlic powder cooking oil sugar butter salt black pepper olive oil water

   sour cream: 1 unit, ciabatta: 1 unit, carrots: 2 pieces, onion: 1 piece, precooked polenta: 1 tube, zucchini: 1 piece, crushed tomatoes: 1 can, cream cheese: 2 oz, italian seasoning: 1 tsp, parmesan cheese: 2 oz, chicken cutlets: 2 pieces, garlic powder: 1 tsp, cooking oil: 2 tbsp, sugar: 1 tsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, olive oil: 1 tbsp, water: ⅓ cup
2. 

   2

   Wash and dry all produce.
3. 

   3

   Heat a large pan over medium-high heat. Add a large drizzle of cooking oil. Add carrots, onion, and zucchini; season with garlic powder, half the italian seasoning, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies are softened and lightly browned ⏱️ 10 minutes .
4. 

   4

   Meanwhile, heat a small pot over medium heat. Add polenta and water. Mash with a potato masher until mostly smooth ⏱️ 1 minute .
5. 5

   Cut ciabatta on a diagonal into triangles and drizzle with olive oil.