In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Soy-Free, Mediterranean, Pescatarian, Spicy, No Added Sugar, Protein Plus
2 Servings, 780 Calories/Serving
25–40 Minutes
Who knew you could make soft, creamy polenta without butter or cream? Just do as our chefs do and stir in fresh ricotta for a light, velvety, and out-of-this-world texture.
Nutrition per serving
Calories 780, Total Fat 49g (63% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 300mg (13% DV), Total Carb. 53g (19% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains:
Milk
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Marinate the lemony zucchini
In a medium sauce pot, bring 2 cups [4 cups] lightly salted water to a boil for the polenta.
In a medium bowl, stir together the zucchini, thinly sliced onion, and 1 tablespoon [2 TBL] lemon juice; season to taste with salt and pepper. Refrigerate while you prepare the rest of the meal.
2
Cook the polenta
To the pot of boiling water, add the polenta in a thin stream, whisking constantly. Reduce to a simmer and cook, whisking occasionally, until the polenta is tender and the mixture is thick and creamy, 5 to 7 minutes. Remove from the heat, stir in the ricotta, and season to taste with salt and pepper. Cover to keep warm. While the polenta is cooking, assemble the harissa sauce and toast the pumpkin seeds.
3
Assemble the harissa sauce; toast the pumpkin seeds
In a small bowl, stir together the finely chopped onion and remaining harissa; season to taste with salt and pepper.
In a dry large frying pan over medium-high heat, toast the pumpkin seeds, stirring often, until lightly browned and starting to pop, 2 to 3 minutes. Transfer to a plate. Wipe out the pan.
4
Prep and cook the fish
In the same pan used for the pumpkin seeds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking.
For salmon:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For snapper:
Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
While the fish is cooking, finish the zucchini.
5
Finish the zucchini
Remove the zucchini from the refrigerator and stir in 1 tablespoon [2 TBL] harissa; season to taste with salt and pepper.
Serve
Transfer the lemony zucchini and polenta to individual plates and top the polenta with the fish. Spoon the harissa sauce over the entire dish, sprinkle with the pumpkin seeds, and serve with the lemon wedges.