Harvest Creamy Parmesan Polenta Bowls

🥘 Ingredients

• asparagus
• black pepper
• brussels sprouts
  1 lb
• butter
  2 tbsp
• button mushrooms
  8 oz
• cream cheese
  4 tbsp
• garlic powder
  2 tsp
• lemon
  2 unit
• oil
• parmesan cheese
  6 tbsp
• precooked polenta
  2 unit
• salt
• scallions
  4 unit
• sour cream
  3 tbsp
• sunflower seeds
  1 oz
• veggie stock concentrate
  4 unit
• water
  ⅔ cup

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. 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. Zest and quarter lemon .

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

   2

   Toss brussels sprouts, mushrooms, and scallion whites on a baking sheet with a large drizzle of 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, 12-15 minutes more.

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

   3

   While veggies roast, in a small pot , combine precooked polenta and water (⅓ cup water for 2 servings, ⅔ cup for 4 servings) over medium heat. Mash with a potato masher or fork until mostly smooth, 30-60 seconds. Stir in half the parmesan cheese . Whisk in cream cheese , sour cream , veggie stock concentrate , and butter (1 TBSP for 2 servings, 2 TBSP for 4). Bring to a simmer; cook, stirring occasionally, until thickened, 3-4 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, water: ⅔ cup, 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 sunflower seeds , scallion greens, and remaining Parmesan. Serve.

   sunflower seeds: 1 oz