Creamy Parmesan Polenta Bowls with Roasted Vegetables and Lemon

This creamy Parmesan polenta bowl is the ultimate comfort food with a healthy twist. Velvety polenta is paired with oven-roasted Brussels sprouts, mushrooms and asparagus, then finished with a burst of lemon, scallions and crunchy sunflower seeds. It’s a satisfying vegetarian dinner that feels both indulgent and nourishing.

Perfect for busy weeknights, this recipe comes together in about 30 minutes. The polenta is enriched with cream cheese, sour cream and Parmesan for a rich, creamy base, while the roasted vegetables add earthy depth and a touch of brightness from lemon zest. Top it all with scallion greens and sunflower seeds for a delightful crunch.

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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

teaspoon (tsp) Black PepperView 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

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise. Trim and slice mushrooms into ¼-inch-thick slices. Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Trim and discard woody ends from asparagus; cut crosswise into 1-inch pieces. Zest and quarter lemon.
2. Toss Brussels sprouts, mushrooms and scallion whites on a baking sheet 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, 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 for 4). Bring to a simmer; cook, stirring occasionally, until thickened, 3-4 minutes. Season with salt and pepper if desired. If polenta is too thick, stir in a splash of water.
4. When veggies are done, sprinkle with lemon zest and toss to combine. Briefly stir polenta before serving (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.

Recipe Tips

FAQ

Can I use fresh polenta instead of precooked?

Yes, but you’ll need to cook it according to package directions before proceeding with the recipe.

Can I substitute other vegetables?

Absolutely! Try broccoli, cauliflower or bell peppers for variety.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.