Meal Kit
Crispy Polenta Cakes and Tomato Mushroom Ragu
with balsamic glaze
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
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Vegetarian
Chef
Jimmy Cababa
In Your Box (serves 2)
- 16 oz. Basil Garlic Polenta
- 1 Red Bell Pepper
- 4 oz. Cremini Mushrooms
- 4 oz. Grape Tomatoes
- 2 oz. Red Cooking Wine
- ⅔ oz. Balsamic Glaze
- 2 Tbsp. Cornstarch
- 2 tsp. Tomato Paste
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) ZqwLmbOG
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Calories440
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Carbohydrates58g
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Net Carbs54g
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Fat19g
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Protein8g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.
Slice polenta into 1/2" slices.Quarter mushrooms.Halve tomatoes.make a slurry with1 tsp. of cornstarch (reserve remaining for polenta). -
2 Make The Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms and peppers to hot pan and stir occasionally until browned, 4-6 minutes.
Add garlic salt, tomatoes, 2 Tbsp. water, and tomato paste and cook 1-2 minutes. -
3 Add Ingredients
Add cooking wine and slurry and bring to a simmer.
Transfer mixture to a bowl and tent. Reserve pan; no need to wipe clean. -
4 Fry The Polenta
In the same pan over medium heat, add 3 tsp olive oil. Dredge polenta cakes in remaining cornstarch. Working in batches, add cakes to hot pan and cook until golden brown, 5-7 minutes per side. Remove from heat and season with a pinch of salt (use a total for 1/4 tsp salt for all cakes).
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5 Finish The Dish
Plate dish as pictured on front of card, topping polenta cakes with ragout mixture and balsamic glaze. Bon appétit!
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