Roasted Veggie Polenta Bowls with Creamy Parmesan Sauce

This hearty bowl brings together creamy polenta and a colorful medley of roasted vegetables for a satisfying meal that’s both comforting and nourishing. The vegetables are seasoned with a warm spice blend and roasted until tender and caramelized, then brightened with fresh lemon juice and zest.

The polenta is quickly heated and enriched with sour cream, cream cheese and Parmesan for a velvety base that pairs perfectly with the roasted veggies. A final drizzle of olive oil and extra Parmesan takes it over the top. It’s an easy, delicious dinner that comes together in about 30 minutes.

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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

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

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 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. Preheat oven to 425°F with a rack in the top position. Wash and dry all produce. Cut cauliflower into bite-size pieces if needed. Trim, peel and slice carrots diagonally into ½-inch-thick pieces. Halve, peel and cut red onion into ½-inch-thick wedges. Halve tomato and cut into ½-inch-thick wedges. Peel and mince garlic. Zest the lemon and cut it into quarters.
2. On a baking sheet, toss cauliflower, carrots, onion, tomato and garlic with a generous drizzle of cooking oil, half the Tuscan Heat Spice (use all for 4 servings), salt and pepper. Spread in an even layer. Roast on the top rack until vegetables are browned and tender, 20-25 minutes.
3. Meanwhile, in a small pot, combine the precooked 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, veggie stock concentrate, half the Parmesan and 1 tablespoon butter (2 tablespoons for 4 servings). Whisk until cheese melts and polenta is simmering and thickened, 2-3 minutes. Season with salt and pepper to taste. Keep covered off heat until ready to serve.
4. When vegetables are done roasting, carefully squeeze juice from half the lemon (whole lemon for 4 servings) over the vegetables and add lemon zest to taste; toss to combine. Taste and adjust seasoning with salt and pepper if needed. Before serving, stir the polenta (rewarm over medium heat if necessary). If polenta is too thick, stir in a splash of water. Divide polenta between shallow bowls and top with roasted vegetables. Drizzle with olive oil and sprinkle with remaining Parmesan. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make this dish vegetarian?

Yes! Simply omit the chicken cutlets and add extra vegetables like bell peppers or zucchini. The polenta and roasted veggies are already vegetarian-friendly.

What can I use instead of precooked polenta?

You can use dry polenta and cook it according to package directions, then proceed with the recipe. Adjust the liquid and cooking time accordingly.

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 on the stovetop or microwave.