Creamy Parmesan Steak Polenta Bowls

🥘 Ingredients

• Veggie Stock Concentrate
  4 unit
• asparagus
  1 lb
• black pepper
• brussels sprouts
  1 lb
• butter
  2 tbsp
• button mushrooms
  8 oz
• cooking oil
  1 tbsp
• cream cheese
  4 tbsp
• garlic powder
  2 tsp
• lemon
  2
• parmesan cheese
  6 tbsp
• precooked polenta
  2 unit
• salt
• scallions
  4
• sirloin steak
  24 oz
• sour cream
  3 tbsp
• sunflower seeds
  1 oz

🍳 Cookware

• zester
• baking sheet
• medium bowl
• small pot
• potato masher
• whisk

1. 

   1

   Wash and dry all produce. Set sirloin steak aside. Trim and halve brussels sprouts lengthwise. Trim and cut button mushrooms into 1/4-inch-thick slices (skip if your mushrooms are pre-sliced!). Trim scallions ; cut whites into 1-inch pieces and thinly slice greens. Trim and discard woody bottom ends from asparagus ; cut crosswise into 1-inch pieces. Using a zester , zest and quarter lemon .

   sirloin steak: 24 oz, brussels sprouts: 1 lb, button mushrooms: 8 oz, scallions: 4, asparagus: 1 lb, lemon: 2
2. 

   2

   Toss Brussels sprouts, mushrooms, and scallion whites 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 (you'll add more to the sheet then). In a medium bowl , toss asparagus with a drizzle of oil, remaining garlic powder, salt, and pepper. Once veggies have roasted 5 minutes, remove sheet from oven. Carefully arrange asparagus over top. Return to top rack and roast until veggies are browned and tender, ⏱️ 12 minutes to ⏱️ 15 minutes more.

   cooking oil: 1 tbsp, garlic powder: 2 tsp, salt, black pepper
3. 

   3

   While veggies roast, in a small pot , combine precooked polenta and 1/3 cup water (2/3 cup for 4 servings) over medium heat. Mash with a potato masher or fork until mostly smooth, ⏱️ 30 seconds to ⏱️ 60 seconds . Stir in half the parmesan cheese . Whisk in cream cheese , sour cream , Veggie Stock Concentrate , and butter with a whisk . Bring to a simmer; cook, stirring occasionally, until thickened, ⏱️ 3 minutes to ⏱️ 4 minutes . Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, stir in a splash of water.

   precooked polenta: 2 unit, parmesan cheese: 6 tbsp, cream cheese: 4 tbsp, sour cream: 3 tbsp, Veggie Stock Concentrate: 4 unit, butter: 2 tbsp
4. 

   4

   Once veggies are done, sprinkle with lemon zest; toss to combine. TIP: Be careful - baking sheet is hot! Before serving, briefly stir polenta (rewarm over medium heat if necessary). Divide polenta between bowls. Top with roasted veggies and a generous squeeze of lemon juice. Top with scallion greens, sunflower seeds , and remaining Parmesan. Serve.

   sunflower seeds: 1 oz