---
title: Polenta with Salmon & Carrot Ragù
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/polenta-with-salmon-and-carrot-ragu-67b5611e7ee49499a5e3d413
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
  - Soy
  - Fish
tags:
  - Quick
  - Easy Prep
  - Easy Cleanup
source_chef: Recipe Development Team
nutrition:
  calories: 910
  protein: 44
  fat: 50
  saturated fat: 15
  carbohydrates: 68
  sugar: 20
  fiber: 7
  cholesterol: 130
  sodium: 1930
  potassium: 1650
  calcium: 220
  iron: 2.8
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/polenta-with-salmon-carrot-rag.avif"
---
Wash and dry all produce. Using a #peeler{}, trim, peel, and cut @carrot{12%oz} on a diagonal into ½-inch-thick pieces. Halve, peel, and cut @onion{2%unit} into ½-inch-thick wedges. Trim and halve @zucchini{2%unit} lengthwise; cut crosswise into ½-inch-thick half-moons. Pat @salmon{20%oz} dry with paper towels; season with @salt{} and @black pepper{}. Heat a drizzle of @cooking oil{3%tsp} in a #large pan{} over medium-high heat. Cook salmon (skin sides down) until skin is crisp, ~{5%minutes}, then flip and cook until cooked through, ~{2%minutes} more. Transfer to a plate to rest. Wipe out pan.

Heat a large drizzle of @cooking oil{} in a #large pan{} over medium-high heat. Add carrots, onion, and zucchini; season with @garlic powder{2%tsp}, half the @Italian seasoning{1%tbsp}, @salt{}, and @black pepper{}. Cook, stirring occasionally, until veggies are softened and lightly browned, ~{7%minutes}. Add @crushed tomatoes{2%unit}, ¼ cup water, and @sugar{1%tsp}. Cook, stirring occasionally, until sauce has slightly thickened, ~{2%minutes}. Use pan used for salmon here.

Meanwhile, heat a #small pot{} over medium heat. Add @precooked polenta{2%unit} and ⅓ cup water. Mash with a #potato masher{} until mostly smooth, ~{30%seconds}. Using a #whisk{}, whisk in @sour cream{3%tbsp}, @cream cheese{4%tbsp}, @Parmesan cheese{6%tbsp}, and @butter{2%tbsp}; cook, whisking occasionally, until thickened, ~{3%minutes}. Taste and season with @salt{} and @black 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{2%unit}.

Cut ciabatta on a diagonal into triangles and drizzle with @olive oil{2%tsp}. Divide polenta and ragù between shallow bowls in separate sections. Serve ciabatta on the side. Serve salmon atop polenta.