---
title: Harvest Creamy Parmesan Polenta Bowls
source: {name: HelloFresh, url: "https://www.hellofresh.com/recipes/harvest-creamy-parmesan-polenta-bowls-68d655689ed4d6794189f187"}
servings: 2
prep_time: "10 minutes"
cook_time: "20 minutes"
time_required: "30 minutes"
difficulty: Medium
allergens: [Milk]
tags: [Veggie, Carb Conscious]
rating: 4.5
rating_count: 658
source_chef: Daniel Kim
review_highlights:
  - {theme: Flavor, text: Many loved the creamy polenta and veggie combo, though some found it needed more seasoning or a touch of sweetness}
  - {theme: Ease of prep, text: Most found it easy to cook, but some struggled with mashing the precooked polenta into a smooth consistency}
image: "https://images.recipes.furrysalamander.com/harvest-creamy-parmesan-polenta-bowls.avif"
---
Preheat oven to 425°F and adjust rack to the top position. Wash and dry all produce.

Toss @brussels sprouts{1%cup}, @button mushrooms{1%cup}, and scallion whites from @scallions{2%unit} on a #baking sheet{} with @olive oil{2%tbsp}, half of @garlic powder{½%tsp}, @salt{1%tsp}, and @black pepper{½%tsp}. Roast on top rack ~{5%minutes}.

While veggies roast, combine @precooked polenta{1%pack} and @water{⅓%cup} in a #small pot{}. Heat over medium and mash with a #potato masher{} or fork until mostly smooth ~{30%seconds}.

Remove veggies from oven. Sprinkle with lemon zest from @lemon{1%unit} and toss to combine. Careful—the baking sheet is hot!

Stir @veggie stock concentrate{1%unit}, @cream cheese{2%oz}, and @sour cream{2%tbsp} into the warm polenta until creamy. Divide polenta between bowls and top with roasted veggies, remaining scallion greens, @parmesan cheese{2%tbsp}, and @sunflower seeds{1%tbsp}. Serve immediately.