Creamy Polenta with Zucchini and Carrot Ragu and Toasted Ciabatta

This creamy polenta with zucchini and carrot ragu is the ultimate quick-fix dinner that feels like a comforting hug. The polenta is enriched with sour cream, cream cheese, Parmesan and butter for a luxuriously smooth texture, while the ragu bursts with tender vegetables in a savory tomato sauce. Toasted ciabatta points on the side are perfect for scooping up every bit.

Ready in just 20 minutes, this dish is a lifesaver on busy nights when you want something satisfying without the fuss. It’s packed with veggies, easy to make and sure to become a family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim, peel and cut carrots 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.
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 (use all for 4 servings), salt and pepper. Cook, stirring occasionally, until vegetables are softened and lightly browned, 7-10 minutes. Add crushed tomatoes, Vidalia onion paste, ¼ cup water and ½ tsp sugar (for 4 servings: ½ cup water and 1 tsp sugar). Cook, stirring occasionally, until sauce has slightly thickened, 2-4 minutes.
3. Meanwhile, heat a small pot over medium heat. Add 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 and 1 TBSP butter (2 TBSP for 4); 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.
4. Halve the ciabatta and toast until golden. Cut each half on a diagonal into triangles and drizzle with olive oil. Divide polenta and ragù between shallow bowls, placing them side by side. Serve ciabatta on the side for scooping.

Recipe Tips

FAQ

Can I use fresh polenta instead of precooked?

Yes, but you’ll need to cook it according to package directions before adding the sour cream, cream cheese, etc. This will increase the total time.

Can I make this dish vegan?

You can substitute the dairy with plant-based alternatives: use vegan sour cream, cream cheese, butter and Parmesan. The texture may vary slightly.

What can I serve instead of ciabatta?

Any crusty bread, garlic bread or even crackers work well for scooping up the polenta and ragu.