Tuscan Polenta & Brussels Sprout Bowls
plus Tomato, Carrots & Parmesan
- Milk
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.”
Ingredients
1 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
6 ounce
Carrot
1 unit
Precooked Polenta
4 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Brussels Sprouts
1 unit
Lemon
1 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
1 unit
Tomato
½ tablespoon
Tuscan Heat Spice
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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.)
While veggies roast, pat chicken* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
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.
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.
Slice chicken crosswise; serve atop polenta.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish's delicious flavors, with some praising the creamy polenta and roasted veggie combo 🍲.
- Ease of prep: Most found it easy to prepare, though some struggled with whisking the polenta to a smooth consistency.
- Suggestions: Consider roasting veggies longer (up to 25 minutes), especially carrots. Try adding rosemary or balsamic glaze for extra flavor.
- Portions: Several mentioned having enough leftover veggies for another meal.
- Polenta tips: Some preferred homemade polenta; others loved the pre-cooked version. An immersion blender can help achieve creaminess.
Reviews from our home cooks
Lots of flavor! The directions for preparing the polenta were clear but more difficult than I anticipated. Whisking it until creamy was a challenge. I opted to use the immersion blender and it went easier after that.
This was something new and different and we loved how it was packed with veggies. The polenta turned out nice and creamy and overall it's a super healthy meal!
Really loved this dish I had it with the added chicken so I got that protein piece which is so important, this is a really filling bowl.
Precooked polenta was hard to whisk into water and came out clumpy no matter how much work I put into it. Highly recommend just going with fast cooking polenta next time.
Recommend longer cooking time, especially for the carrots. Recipe stated 15-20 minutes but I'd recommend up to 25 minutes.
The cheesy polenta is great comfort food for chillier weather. A good combo with the brussel sprouts and carrots.
Loved the roasted veggies. Premade polenta made it easy & the add ins made the polenta creamy & delicious
Fresh ingredients, great flavor, easy to prepare! Will order again.
This was the BEST meal that I have had made from Hello Fresh. AMAZING Flavor.
Enjoyed this new recipe. I added some Rosemary to the veggies which was a great addition!
