Umbrian Mushroom Harvest Polenta Bowl
with Asparagus, Brussels Sprouts, Parm & Sunflower Seeds
- Milk
Celebrate the flavors of Italy with this loaded vegetarian bowl. You'll stir precooked polenta with sour cream, Parm, and rich chicken stock. Spoon it into bowls and top with roasted Brussels sprouts, mushrooms, and asparagus. Add a squeeze of lemon juice for bright contrast, then finish with a shower of Parmesan, sunflower seeds, and scallions.
Ingredients
6 ounce
Asparagus
4 ounce
Button Mushrooms
2 unit
Veggie Stock Concentrate
1 unit
Precooked Polenta
1 teaspoon
Garlic Powder
1 unit
Lemon
8 ounce
Brussels Sprouts
2 unit
Scallions
½ ounce
Sunflower Seeds
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Trim and cut mushrooms into ¼-inch-thick slices (skip if your mushrooms are pre-sliced!). Trim scallions; cut scallion whites into 1-inch pieces and thinly slice scallion greens. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Zest and quarter lemon.
• Toss Brussels sprouts, mushrooms, and scallion whites on a baking sheet with a large drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack for 5 minutes (you'll add more to the sheet then). • Meanwhile, in a medium bowl, toss asparagus with a drizzle of oil, remaining garlic powder, salt, and pepper. • Once Brussels sprouts and mushrooms have roasted 5 minutes, remove sheet from oven. Carefully arrange asparagus on top. Return to top rack and roast until veggies are browned and tender, 12-15 minutes more.
• While veggies roast, in a small pot, combine polenta and ⅓ cup water (1 cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, 30-60 seconds. • Stir in half the Parmesan. • Whisk in cream cheese, sour cream, stock concentrates, and 1 TBSP butter (2 TBSP for 4). Bring to a simmer and cook, stirring occasionally, until thickened, 3-4 minutes. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, stir in a splash of water.
• Once veggies are done roasting, sprinkle with lemon zest; toss to combine. (Be careful—baking sheet will be hot!) • Divide polenta between bowls (if necessary, briefly stir and rewarm polenta over medium heat before serving). Top with roasted veggies and a generous squeeze of lemon juice. Top with remaining Parmesan, sunflower seeds, and scallion greens. Serve.
