Polenta with Salmon & Carrot Ragù

🥘 Ingredients

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

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Using a peeler , trim, peel, 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 salmon dry with paper towels; season with salt and black pepper . Heat a drizzle of cooking oil 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.

   carrot: 12 oz, onion: 2 unit, zucchini: 2 unit, salmon: 20 oz, salt, black pepper, cooking oil: 1 tbsp
2. 

   2

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

   cooking oil, garlic powder: 2 tsp, Italian seasoning: 1 tbsp, salt, black pepper, crushed tomatoes: 2 unit, sugar: 1 tsp
3. 

   3

   Meanwhile, heat a small pot over medium heat. Add precooked polenta and ⅓ cup water. Mash with a potato masher until mostly smooth, ⏱️ 30 seconds . Using a whisk , whisk in sour cream , cream cheese , Parmesan cheese , and butter ; 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 .

   precooked polenta: 2 unit, sour cream: 3 tbsp, cream cheese: 4 tbsp, Parmesan cheese: 6 tbsp, butter: 2 tbsp, salt, black pepper, 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. Serve salmon atop polenta.

   olive oil: 2 tsp