Tuscan Polenta & Brussels Sprout Bowls

🥘 Ingredients

• black pepper
• brussels sprouts
  1 lb
• butter
  2 tbsp
• carrots
  12 oz
• chicken cutlets
  24 oz
• cooking oil
  1 tbsp
• cream cheese
  1/2 c
• garlic
  2 clove
• lemon
  1 unit
• olive oil
  4 tsp
• paper towels
• parmesan cheese
  6 tbsp
• precooked polenta
  2 unit
• red onion
  2 unit
• salt
• sour cream
  3 tbsp
• tomato
  2 unit
• tuscan heat spice
  1 tbsp
• veggie stock concentrate
  2 unit
• water
  ⅓ cup

🍳 Cookware

• baking sheet
• large pan
• cutting board
• small pot
• potato masher
• whisk
• shallow bowls

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim and halve brussels sprouts . Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut red onion into ½-inch-thick wedges. Halve tomato ; cut into ½-inch-thick wedges. Peel and mince or grate garlic . Zest and quarter lemon .

   brussels sprouts: 1 lb, carrots: 12 oz, red onion: 2 unit, tomato: 2 unit, garlic: 2 clove, lemon: 1 unit
2. 

   2

   On a baking sheet , toss Brussels sprouts, carrots, onion, tomato, and garlic with a large drizzle of cooking oil , half the tuscan heat spice (all for 4 servings), salt , and black pepper . (For 4, toss as instructed, then divide between two baking sheets.) Roast on top rack until browned and tender, ⏱️ 15 minutes to ⏱️ 20 minutes . (For 4, roast on top and middle racks, swapping rack positions halfway through cooking.) While veggies roast, pat chicken cutlets dry with paper towels ; season with salt and black pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, ⏱️ 3 minutes to ⏱️ 5 minutes per side. Transfer to a cutting board to rest.

   cooking oil: 1 tbsp, tuscan heat spice: 1 tbsp, salt, black pepper, chicken cutlets: 24 oz, paper towels, salt, black pepper
3. 

   3

   Meanwhile, in a small pot , combine precooked polenta and water over medium heat. Mash with a potato masher until mostly smooth, ⏱️ 30 seconds to ⏱️ 60 seconds . Add sour cream , cream cheese , veggie stock concentrate , half the parmesan cheese , and 1 TBSP butter (2 TBSP for 4). Whisk with a whisk until cheese melts and polenta is simmering and thickened, ⏱️ 2 minutes to ⏱️ 3 minutes more. Season with salt and black pepper to taste. Keep covered off heat until ready to serve.

   precooked polenta: 2 unit, water: ⅓ cup, sour cream: 3 tbsp, cream cheese: 1/2 c, veggie stock concentrate: 2 unit, parmesan cheese: 6 tbsp, butter: 2 tbsp, salt, black pepper
4. 

   4

   Once veggies are done roasting, carefully add juice from half the lemon (whole lemon for 4 servings) and lemon zest to taste; toss to combine. Taste and season with salt and black pepper if needed. Before serving, briefly stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water. Divide polenta between shallow bowls and top with roasted veggies. Drizzle with olive oil and sprinkle with remaining Parmesan. Serve with any remaining lemon wedges on the side. Slice chicken crosswise; serve atop polenta.

   salt, black pepper, olive oil: 4 tsp