Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.

Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots, onion, and zucchini; season with garlic powder, half the Italian Seasoning (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until veggies are softened and lightly browned, 7-10 minutes.

Add crushed tomatoes, ¼ cup water, and ½ tsp sugar (½ cup water and 1 tsp sugar for 4). Cook, stirring occasionally, until sauce has slightly thickened, 2-4 minutes.

Use pan used for chicken here. 

Meanwhile, heat a small pot over medium heat. Add polenta and ⅓ cup water (⅔ cup for 4 servings). Mash with a potato masher until mostly smooth, 30-60 seconds.

Whisk in sour cream, cream cheese, Parmesan, and 1 TBSP butter (2 TBSP for 4); cook, whisking occasionally, until thickened, 3-4 minutes. Taste and season with salt and pepper if desired. (If polenta seems too thick, add water 1 TBSP at a time until it reaches desired consistency.)

Meanwhile, halve and toast ciabatta.

Cut ciabatta on a diagonal into triangles and drizzle with olive oil.

Divide polenta and ragù between shallow bowls in separate sections. Serve ciabatta on the side.