Tuscan Polenta Bowls

Name: Tuscan Polenta Bowls with Brussels Sprouts plus Tomato, Carrots & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz Brussels Sprouts; 6 oz Carrot; 1 Onion; 1 Tomato; 1 clove Garlic; 1 Lemon; 1 tbsp Tuscan Heat Spice; 8.8 oz Precooked Polenta; 1 1/2 tbsp Sour Cream; 4 tbsp Cream Cheese; 1 Egg; 3 tbsp Parmesan Cheese; Salt; Black Pepper; 2 tsp Olive Oil; 2 tsp Cooking Oil; 1 tbsp Butter

with Brussels Sprouts plus Tomato, Carrots & Parmesan

By Recipe0 System

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 our 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.”

Italian

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

8 oz Brussels Sprouts
6 oz Carrot
1 Onion
1 Tomato
1 clove Garlic
1 Lemon
1 tbsp Tuscan Heat Spice
8.8 oz Precooked Polenta
1 1/2 tbsp Sour Cream
4 tbsp Cream Cheese
1 Egg
3 tbsp Parmesan Cheese
Salt
Black Pepper
2 tsp Olive Oil
2 tsp Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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 1⁄3 cup water (2⁄3 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.

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