Tuscan Polenta Bowls with Brussels Sprouts

🥘 Ingredients

• Parmesan cheese (divided)
  6 tbsp
• Tuscan Heat Spice (divided; all for 4 servings)
  1 tbsp
• brussels sprouts
  1 lb
• butter (divided; use 1 TBSP here, 2 TBSP for 4 servings)
  2 tbsp
• carrots
  12 oz
• cooking oil
  2 tsp
• cream cheese
  1/2 c
• garlic
  2 clove
• lemon
  1 unit
• olive oil
  4 tsp
• pepper
• precooked polenta
  17.6 oz
• red onion
  2 unit
• salt
• sour cream
  3 tbsp
• tomato
  2 unit
• veggie stock concentrate
  2 unit
• water (2/3 cup for 4 servings)
  1/3 c

🍳 Cookware

• baking sheet
• small pot

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 1/2-inch-thick pieces. Halve, peel, and cut red onion into 1/2-inch-thick wedges. Halve tomato ; cut into 1/2-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 , salt , and pepper . (For 4, toss as instructed, then divide between two baking sheets.) Roast on top rack until browned and tender, ⏱️ 15-20 minutes . (For 4, roast on top and middle racks, swapping rack positions halfway through cooking.)

   cooking oil: 2 tsp, Tuscan Heat Spice: 1 tbsp (divided; all for 4 servings), salt, pepper
3. 

   3

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

   precooked polenta: 17.6 oz, water: 1/3 c (2/3 cup for 4 servings), sour cream: 3 tbsp, cream cheese: 1/2 c, veggie stock concentrate: 2 unit, Parmesan cheese: 6 tbsp (divided), butter: 2 tbsp (divided; use 1 TBSP here, 2 TBSP for 4 servings)
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 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.

   olive oil: 4 tsp