Tuscan Polenta Bowls with Brussels Sprouts
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
8 ounce
Brussels Sprouts
6 ounce
Carrots
1 unit
Red Onion
1 unit
Tomato
1 clove
Garlic
1 unit
Lemon
1 tablespoon
Tuscan Heat Spice
8.8 ounce
Precooked Polenta
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Veggie Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
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.)
• 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.
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy, cheesy polenta paired with flavorful roasted veggies; some found the Tuscan spice blend delicious 🍲.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with simple roasting and mixing steps.
- Suggestions: Consider adding a protein like chicken or shrimp; some recommend cooking carrots and Brussels sprouts longer for better texture.
- Portions: Several mentioned wanting more polenta compared to the vegetable ratio; a few found it light as a main dish.
- Texture: While most enjoyed the creamy polenta, some had trouble getting it smooth; a few preferred a grainier consistency.
Reviews from our home cooks
Made no modifications, was tasty and filling with generous portions, the flavor combo of the sweetness of the cooked veggies plus the savory of the polenta was so good. With all the dairy additions to the polenta it was quite rich (positive). Definitely a flavor profile we've never experienced before and we enjoyed it very much! ETA: Oh, listed as spicy but we felt no heat at all. Well spiced and flavorful, but not hot
This was a delicious way to get my vegetables in. Very easy to prepare. Zesting the lemon and chopping the garlic are a little more difficult for me due to issues with my hands, but in this case it was worth it! The polenta was out of this world with the additions of the sour cream and cream cheese. The vegetables cooked up just right in the oven. definitely something I would make again!
With a few tweaks this is one of the best Hello Fresh recipes I have tried. That said, I did halve the amount of cream cheese and parmesan in the polenta and add a splash of balsamic vinegar to the roasting vegetables. I'll also note for future reference that grated parm would mix better in the polenta. And for your reference - the out of season winter tomato added nothing to this recipe. It would have been just as good with sundried tomatoes or canned roasted tomatoes added after the other veggies roast. Perhaps better because the tomato I received lacked flavor
This was incredibly delicious. While it would require more work, I'd probably start roasting the Brussels sprouts and carrots first for 10 minutes then add onions and tomatoes and cook for the allotted time. Those two could have used additional time.
The polenta was great, but the garlic was missing from the ingredients bag and even though I roasted the vegetables twice as long as the directions said, the brussels sprouts were raw in the middle, except for a couple of small ones. I couldn't eat it because they were so raw they were making me sick. And my induction oven actually runs a little hot so I know it wasn't too cold. The recipe needed to be tested better. My other diner ate it all, but was still hungry so I had to prepare a second meal.
The polenta was extremely delicious, but the combination of vegetables was strange, leaving a weird mix of textures - the tomatoes were soft, the carrots were hard, the brussels were in between?
This dish was amazing! I've never tried polenta before, and I went into this thinking we'd hate it, but no. It was so good. It was kinda like veggies and grits, but Italian style.
This dish was very tasty. The only recommendation I would have would be to cut the carrots smaller than it says because they don't cook like the rest of the vegetables if they're too big.
I was pleasantly surprised, this dish changed my mind about polenta. Really enjoyed the roasted vegetables with the creamy polenta. Very filling too.
Nothing! I have never had polenta where I liked it but decided to try this recipe, anyway. I was almost upset about adding the vegetables because the polenta tasted wonderful! The vegetables were good, too. :)
