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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Slice polenta into ½" slices.
make a slurry with1 tsp. of cornstarch (reserve remaining for polenta).
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, and mirepoix and cook 1-2 minutes.
Add cooking wine and slurry and bring to a simmer.
Transfer mixture to a bowl and tent. Reserve pan; no need to wipe clean.
Fry The Polenta
In the same pan over medium heat, add 4 tsp olive oil. Dredge polenta cakes in remaining cornstarch. Add to hot pan and cook until golden brown, 5-7 minutes per side.
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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