---
title: Tuscan Polenta & Brussels Sprout Bowls
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/tuscan-chicken-and-brussels-polenta-bowls-66fdbca4966ea033d562ce37}
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Milk]
tags: [Spicy, Protein Smart, Roasted Vegetables]
rating: 4.5
rating_count: 108
source_chef: Recipe Development Team
review_highlights: [{theme: Flavor, text: Many loved the delicious flavors and creamy polenta combo}, {theme: Ease of prep, text: Most found it easy to prepare though some suggested roasting longer}]
image: "https://images.recipes.furrysalamander.com/tuscan-polenta-brussels-sprout-bowls.avif"
---
Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.

On a #baking sheet{}, toss @brussels sprouts{10%oz}, @carrots{2%unit}, @red onion{1%unit}, @tomato{1%unit}, and @garlic{3%cloves} with a large drizzle of @olive oil{2%tbsp}, half the @Tuscan Heat Spice{1%tsp}, @salt{½%tsp}, and @black pepper{¼%tsp}. Spread in an even layer.

Meanwhile, in a #small pot{}, combine @precooked polenta{1%box}, @veggie stock concentrate{1%unit}, and ⅓ cup water over medium heat. Mash with a #potato masher{} until mostly smooth ~{45%seconds}. Stir in @butter{2%tbsp}, @sour cream{2%tbsp}, @cream cheese{1%oz}, and half the @parmesan cheese{¼%cup} until creamy.

Once veggies are done roasting, carefully add juice from half the @lemon{1%unit} and lemon zest to taste. Toss to combine. Taste and season with salt and pepper if needed.

Heat @cooking oil{1%tbsp} in a #large pan{} over medium heat. Add @chicken cutlets{8%oz} and cook until golden and cooked through ~{10%minutes}. Divide polenta between bowls, top with roasted vegetables and chicken, drizzle with remaining olive oil, and sprinkle with remaining parmesan cheese.