Meal Kit
Creamy Polenta Topped with Ratatouille
with Asiago
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
- Gluten-Smart
- Mediterranean
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 1 Yellow Squash
- 8 fl. oz. Tomato Sauce
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4 fl. oz. Cream Sauce Base
- 8 oz. Cauliflower Florets
- 1 Green Bell Pepper
- 3 oz. Polenta
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1 oz. Shredded Asiago Cheese
- 2 tsp. Vegetable Base
- 2 tsp. Minced Garlic and Parsley
- 2 tsp. Savory Seasoning
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)
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Calories480
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Carbohydrates61g
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Net Carbs52g
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Fat23g
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Protein15g
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Sodium1900mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Cut cauliflower into 1/2” pieces.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Trim yellow squash ends, quarter, and cut into 1/2" dice. -
2 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add cauliflower, bell peppers, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is mostly evaporated and vegetables are tender, 4-6 minutes.Uncover and stir often until slightly browned, 2-4 minutes.While vegetables cook, continue recipe. -
3 Start Water and Add Squash
Bring a medium pot with 2 cups water to a boil.
Add 2 tsp. olive oil, minced garlic and parsley, savory seasoning, and yellow squash to hot pan with cauliflower. Stir occasionally until yellow squash is tender, 3-4 minutes. -
4 Finish the Vegetables
Add tomato sauce and vegetable base to hot pan. Stir occasionally until combined and heated through, 2-3 minutes.
Remove from burner. -
5 Cook Polenta and Finish Dish
Once water in medium pot is boiling, add 1 tsp. olive oil and polenta. Stir often until smooth and thickened, 2-3 minutes.
Remove from burner. Stir in 1/2 tsp. salt, half the cheese (reserve remaining for garnish), cream base, and a pinch of pepper until combined. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping vegetables with remaining cheese. Bon appétit!
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