Tuscan Polenta Bowls with Brussels Sprouts

🥘 Ingredients

• black pepper
  1 pinch
• brussels sprouts
  12 oz
• butter
  1 tbsp
• carrots
  4 medium
• cooking oil
  1 tbsp
• cream cheese
  2 tbsp
• garlic
  4 clove
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• precooked polenta
  8 oz
• red onion
  1 large
• salt
  1 pinch
• sour cream
  2 tbsp
• tomato
  1 large
• tuscan heat spice
  1 tsp
• veggie stock concentrate
  1 packet
• water
  ⅓ cup

🍳 Cookware

• baking sheet
• small pot

1. 

   1

   Wash and dry all 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 and cut into ½-inch-thick wedges. Peel and mince garlic . Zest and quarter lemon .

   brussels sprouts: 12 oz, carrots: 4 medium, red onion: 1 large, tomato: 1 large, garlic: 4 clove, lemon: 1 unit
2. 

   2

   Preheat oven to 425°F. On a baking sheet , toss brussels sprouts, carrots, onion, tomato, and garlic with a large drizzle of cooking oil , tuscan heat spice , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 15 minutes .

   cooking oil: 1 tbsp, tuscan heat spice: 1 tsp, salt: 1 pinch, black pepper: 1 pinch
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 . 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 minutes . Season with salt and pepper to taste. Keep covered off heat until ready to serve.

   precooked polenta: 8 oz, water: ⅓ cup, sour cream: 2 tbsp, cream cheese: 2 tbsp, veggie stock concentrate: 1 packet, parmesan cheese: 1 tbsp, butter: 1 tbsp
4. 

   4

   Once veggies are done roasting, carefully add juice from half the lemon and lemon zest to taste; toss to combine. Taste and season with salt and pepper if needed. Before serving, briefly stir polenta and rewarm over medium heat if necessary. Divide polenta between shallow bowls and top with roasted veggies. Drizzle with olive oil and sprinkle with remaining parmesan cheese . Serve.

   olive oil: 1 tbsp, parmesan cheese: 1 tbsp