Polenta with Zucchini & Carrot Ragù
plus Toasted Ciabatta Points & Parmesan
Polenta with Zucchini & Carrot Ragù
Creamy polenta is topped with a savory zucchini and carrot ragù, then finished with toasted ciabatta points and Parmesan for a cozy, rustic vegetarian dinner.
Ingredients
For 2 servings
- 6 ounce Carrots
- 1 unit Ciabatta Bread
- 2 tablespoon Cream Cheese
- 1 unit Crushed Tomatoes
- 1 teaspoon Garlic Powder
- 1 tablespoon Italian Seasoning
- 1 unit Onion
- 3 tablespoon Parmesan Cheese
- 1 unit Precooked Polenta
- 1.5 tablespoon Sour Cream
- 2 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories590
Protein15g
Carbs69g
Fat25g
Tags:
VeggieCalorie SmartFiber SmartQuickEasy Prep
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap the sour cream, cream cheese, and Parmesan for plant-based versions or a spoonful of olive oil for richness. For gluten-free, use gluten-free bread or skip the ciabatta; the polenta and vegetable ragù still make a satisfying main.
What to serve with it
Serve with a crisp green salad, roasted broccoli, or a simple tomato-cucumber side for extra freshness. A glass of light red wine or sparkling water with lemon also works well with the creamy, savory flavors.
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