Roasted Veggie and Parmesan Polenta Bowls

This produce-packed dish of roasted veggies over creamy polenta is so easy, all you do is heat, mix and eat (all in about 30 minutes!). You’ll roast seasoned Brussels sprouts, red onion, carrot, tomato and garlic in a hot oven until lightly caramelized, then top with a bright squeeze of lemon juice.

Next you’ll heat pre-cooked polenta in a pan and swirl in sour cream, Parmesan and butter. Pile the veggies on the velvety polenta, drizzle with olive oil, sprinkle with more Parmesan and you’ve got a simple, cozy bowl of “mmm, yeah.”

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim and halve Brussels sprouts. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel and cut onion into ½-inch-thick wedges. Halve tomato; cut into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon.
2. On a baking sheet, toss Brussels sprouts, carrots, onion, tomato and garlic with a large drizzle of oil, half the Tuscan Heat Spice (all for 4 servings), salt and pepper. (For 4, toss as instructed, then divide between two baking sheets.) Roast on top rack until browned and tender, 15-20 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through cooking.)
3. Meanwhile, in a small pot, combine polenta and ⅓ cup water (⅔ cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, 30-60 seconds. Add sour cream, cream cheese, stock concentrate, half the Parmesan and 1 TBSP butter (2 TBSP for 4). Whisk until cheese melts and polenta is simmering and thickened, 2-3 minutes more. Season with salt and pepper to taste. Keep covered off heat until ready to serve.
4. Once veggies are done roasting, carefully add juice from half the lemon (whole lemon for 4 servings) and lemon zest to taste; toss to combine. Taste and season with salt and pepper if needed. Before serving, briefly stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water. Divide polenta between shallow bowls and top with roasted veggies. Drizzle with olive oil and sprinkle with remaining Parmesan. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make this recipe vegetarian?

Yes, simply omit the chicken cutlets. The dish is still hearty with the roasted vegetables and creamy polenta.

Can I use regular polenta instead of precooked?

Precooked polenta is recommended for speed, but you can substitute with regular polenta; cook according to package directions before adding the other ingredients.

How do I store leftovers?

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