Meal Kit

Crispy Polenta Cakes and Tomato Mushroom Ragu

with balsamic glaze

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 16 oz. Basil Garlic Polenta
  • 2 tsp. Tomato Paste
  • 2 Tbsp. Cornstarch
  • 2 oz. Red Cooking Wine
  • ⅔ oz. Balsamic Glaze
  • 4 oz. Grape Tomatoes
  • ½ tsp. Garlic Salt
  • 1 Red Bell Pepper
  • 4 oz. Cremini Mushrooms

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prepare The Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Slice polenta into ½" slices. Quarter mushrooms. Halve tomatoes. make a slurry with1 tsp. of cornstarch (reserve remaining for polenta).

  2. 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. 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. 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 ¼ tsp salt for all cakes).

  5. 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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