Polenta with Chicken & Carrot Ragù

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Parmesan cheese
  6 tbsp
• black pepper
• butter
  2 tbsp
• carrot
  12 oz
• chicken cutlets
  24 oz
• ciabatta
  2 unit
• cooking oil
  1 tbsp
• cream cheese
  4 tbsp
• crushed tomatoes
  2 unit
• garlic powder
  2 tsp
• olive oil
  1 tsp
• onion
  2 unit
• precooked polenta
  2 unit
• salt
• sour cream
  3 tbsp
• sugar
  1 tsp
• zucchini
  2 unit

🍳 Cookware

• peeler
• large pan
• large pan
• small pot
• potato masher

1. 

   1

   Wash and dry produce. Trim, peel (using a peeler ) and cut carrot 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 cutlets dry with paper towels and season all over with salt and black pepper . Heat a drizzle of cooking 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.

   carrot: 12 oz, onion: 2 unit, zucchini: 2 unit, chicken cutlets: 24 oz, salt, black pepper, cooking oil: 1 tbsp
2. 

   2

   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.

   garlic powder: 2 tsp, Italian seasoning: 1 tbsp, crushed tomatoes: 2 unit, sugar: 1 tsp
3. 

   3

   Meanwhile, heat a small pot over medium heat. Add precooked 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 cheese and butter ; 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 .

   precooked polenta: 2 unit, sour cream: 3 tbsp, cream cheese: 4 tbsp, Parmesan cheese: 6 tbsp, butter: 2 tbsp, ciabatta: 2 unit
4. 

   4

   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.

   olive oil: 1 tsp