Harvest Creamy Parmesan Polenta Bowls

🥘 Ingredients

• black pepper
  ½ tsp
• brussels sprouts
  1 c
• button mushrooms
  1 c
• cream cheese
  2 oz
• garlic powder
  ½ tsp
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  2 tbsp
• precooked polenta
  1 pack
• salt
  1 tsp
• scallions
  2 unit
• sour cream
  2 tbsp
• sunflower seeds
  1 tbsp
• veggie stock concentrate
  1 unit
• water
  ⅓ cup

🍳 Cookware

• baking sheet
• small pot
• potato masher

1. 

   1

   Preheat oven to 425°F and adjust rack to the top position. Wash and dry all produce.
2. 

   2

   Toss brussels sprouts , button mushrooms , and scallion whites from scallions on a baking sheet with olive oil , half of garlic powder , salt , and black pepper . Roast on top rack ⏱️ 5 minutes .

   brussels sprouts: 1 c, button mushrooms: 1 c, scallions: 2 unit, olive oil: 2 tbsp, garlic powder: ½ tsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   While veggies roast, combine precooked polenta and water in a small pot . Heat over medium and mash with a potato masher or fork until mostly smooth ⏱️ 30 seconds .

   precooked polenta: 1 pack, water: ⅓ cup
4. 

   4

   Remove veggies from oven. Sprinkle with lemon zest from lemon and toss to combine. Careful—the baking sheet is hot!

   lemon: 1 unit
5. 5

   Stir veggie stock concentrate , cream cheese , and sour cream into the warm polenta until creamy. Divide polenta between bowls and top with roasted veggies, remaining scallion greens, parmesan cheese , and sunflower seeds . Serve immediately.

   veggie stock concentrate: 1 unit, cream cheese: 2 oz, sour cream: 2 tbsp, parmesan cheese: 2 tbsp, sunflower seeds: 1 tbsp