Polenta with Salmon & Carrot Ragù

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• carrot
  2 units
• ciabatta
  1 roll
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• crushed tomatoes
  1 unit
• garlic powder
  1 tsp
• italian seasoning
  1 tsp
• olive oil
  1 tbsp
• onion
  1 unit
• parmesan cheese
  2 tbsp
• precooked polenta
  1 unit
• salmon
  2 fillets
• salt
  1 tsp
• sour cream
  2 tbsp
• sugar
  1 tsp
• water
  ⅓ cup
• zucchini
  2 units

🍳 Cookware

• large pan
• small pot
• potato masher

1. 

   1

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

   sour cream: 2 tbsp, ciabatta: 1 roll, carrot: 2 units, onion: 1 unit, precooked polenta: 1 unit, zucchini: 2 units, crushed tomatoes: 1 unit, cream cheese: 2 oz, italian seasoning: 1 tsp, parmesan cheese: 2 tbsp, garlic powder: 1 tsp, salmon: 2 fillets, olive oil: 1 tbsp, sugar: 1 tsp, cooking oil: 1 tbsp, butter: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: ⅓ cup
2. 

   2

   Wash and dry produce.
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add carrot (peeled and cut into matchsticks), onion (finely diced), and zucchini (halved and thinly sliced). Season with garlic powder, half the italian seasoning, salt, and black pepper. Cook, stirring occasionally, until veggies are softened and lightly browned ⏱️ 7 minutes .
4. 

   4

   Meanwhile, heat a small pot over medium heat. Add precooked polenta and water. Mash with a potato masher until mostly smooth ⏱️ 30 seconds .
5. 5

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