Creamy Parmesan Steak Polenta Bowls

🥘 Ingredients

• asparagus
  10 oz
• black pepper
  ¼ tsp
• brussels sprouts
  12 oz
• butter
  2 tbsp
• button mushrooms
  8 oz
• cooking oil
  1 tbsp
• cream cheese
  2 tbsp
• garlic powder
  1 tsp
• lemon
  1 unit
• parmesan cheese
  ½ cup
• precooked polenta
  1 unit
• salt
  ¼ tsp
• scallions (whites only)
  2 units
• sirloin steak
  12 oz
• sour cream
  2 tbsp
• sunflower seeds
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  ⅓ cup

🍳 Cookware

• baking sheet
• small pot
• potato masher

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees F. Wash and dry all produce. Prepare sirloin steak , asparagus , parmesan cheese , cream cheese , sour cream , sunflower seeds , butter , and veggie stock concentrate .

   sirloin steak: 12 oz, asparagus: 10 oz, parmesan cheese: ½ cup, cream cheese: 2 tbsp, sour cream: 2 tbsp, sunflower seeds: 2 tbsp, butter: 2 tbsp, veggie stock concentrate: 1 unit
2. 

   2

   Toss brussels sprouts , button mushrooms , and scallions on a baking sheet with a large drizzle of cooking oil , half the garlic powder , salt , and black pepper . Roast on top rack for ⏱️ 5 minutes .

   brussels sprouts: 12 oz, button mushrooms: 8 oz, scallions: 2 units (whites only), cooking oil: 1 tbsp, garlic powder: 1 tsp, salt: ¼ tsp, black pepper: ¼ tsp
3. 

   3

   While veggies roast, in a small pot , combine precooked polenta and water over medium heat. Mash with a potato masher or fork until mostly smooth, ⏱️ 30 seconds to ⏱️ 1 minute .

   precooked polenta: 1 unit, water: ⅓ cup
4. 

   4

   Once veggies are done, sprinkle with lemon zest; toss to combine.

   lemon: 1 unit