Creamy Parmesan Polenta Bowls with Roasted Vegetables and Salmon

Imagine a bowl of velvety Parmesan polenta, so rich and creamy it feels like a warm hug. Now top it with a colorful medley of roasted Brussels sprouts, mushrooms and asparagus, all caramelized to perfection. Add a squeeze of bright lemon, a sprinkle of crunchy sunflower seeds and you’ve got a meal that’s as nourishing as it is delicious.

This recipe brings together the best of comfort food and wholesome ingredients. The polenta is made extra luscious with cream cheese and sour cream, while the vegetables get a savory boost from garlic powder and a final touch of lemon zest. It’s a complete bowl that will leave you satisfied and smiling.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Trim mushrooms and slice into ¼-inch-thick pieces. Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Trim woody ends from asparagus and cut crosswise into 1-inch pieces. Zest and quarter the lemon.
2. On a baking sheet, toss Brussels sprouts, mushrooms and scallion whites with a drizzle of oil, half the garlic powder, salt and pepper. Roast on top rack for 5 minutes. Meanwhile, in a medium bowl, toss asparagus with a drizzle of oil, remaining garlic powder, salt and pepper. After 5 minutes, remove sheet from oven, carefully arrange asparagus over the top and return to oven. Roast until veggies are browned and tender, 12-15 minutes more.
3. While veggies roast, combine polenta and ⅓ cup water (⅔ cup for 4 servings) in a small pot over medium heat. Mash with a potato masher or fork until mostly smooth, 30-60 seconds. Stir in half the Parmesan. Whisk in cream cheese, sour cream, stock concentrates and 1 tablespoon butter (2 tablespoons for 4). Bring to a simmer; cook, stirring occasionally, until thickened, 3-4 minutes. Season with salt and pepper if desired. If polenta seems too thick, stir in a splash of water.
4. Once veggies are done, sprinkle with lemon zest and toss to combine. Be careful-the baking sheet is hot! Before serving, briefly stir polenta (rewarm over medium heat if needed). Divide polenta between bowls. Top with roasted veggies and a generous squeeze of lemon juice. Garnish with scallion greens, sunflower seeds and remaining Parmesan. Serve immediately.

Recipe Tips

FAQ

Can I use quick-cooking polenta instead of precooked?

Yes, but adjust cooking time and liquid according to package instructions. Precooked polenta is used here for convenience.

Can I substitute the salmon with another protein?

Absolutely! Grilled chicken, shrimp or tofu would work well. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently, adding a splash of water to the polenta if needed.