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.
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
Cut mushrooms into ¼" slices.
Cook The Vegetables
Place a medium nonstick pan over medium heat and add 3 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes. Add peas and a pinch of salt and pepper. Cook 1 minute. Transfer vegetables to a plate. Reserve pan; no need to wipe clean.
Cook The Shrimp and Make The Sauce
In the same pan over medium heat, add 2 tsp olive oil. Add shrimp to hot pan and cook undisturbed for 2-3 minutes. Flip, and cook until shrimp reaches an internal temperature of 145 degrees, 1-2 minutes. Transfer to a plate and tent.
Reserve pan; no need to wipe clean.
In the same pan over medium heat, add spreads and ⅓ cup water. Bring to a simmer.
Make The Polenta
Once water is boiling, pour in polenta in a steady stream. Stir constantly or whisk until incorporated. Cook 5 minutes or until tender. Remove from burner and stir in butter, half the Parmesan, seasoned salt blend until combined. Stir in vegetable mixture.
Finish The Dish
Plate dish as pictured on front of card, topping dish with sauce. Bon appétit!
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