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Tuscan Polenta Bowls with Brussels Sprouts

plus Tomato, Carrots & Parmesan

Tuscan Polenta Bowls with Brussels Sprouts

Creamy polenta makes a cozy base for roasted Brussels sprouts, tomatoes, and carrots, finished with savory Parmesan for a rustic, comforting bowl.

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Ingredients

For 2 servings

  • 8 ounce Brussels Sprouts
  • 6 ounce Carrots
  • 4 tablespoon Cream Cheese
  • 1 clove Garlic
  • 1 unit Lemon
  • 3 tablespoon Parmesan Cheese
  • 8.8 ounce Precooked Polenta
  • 1 unit Red Onion
  • 1.5 tablespoon Sour Cream
  • 1 unit Tomato
  • 1 tablespoon Tuscan Heat Spice
  • 1 unit Veggie Stock Concentrate

Additional Ingredients

  • 1 tablespoon Butter
  • 2 teaspoon Cooking Oil
  • 2 teaspoon Olive Oil
  • Pepper
  • Salt
Tuscan Polenta Bowls with Brussels Sprouts
Mediterranean
PDF
DifficultyMedium
Prep Time15m
Total Time35m
Calories480
Protein14g
Carbs49g
Fat29g
Tags:
VeggieCalorie SmartCarb SmartFiber SmartNewSpicy
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free, skip the Parmesan, sour cream, and cream cheese, or replace them with plant-based versions for similar richness. If you avoid spice, use a milder seasoning blend in place of the Tuscan heat seasoning and keep the flavor bright with extra lemon.

What to serve with it

Serve with a crisp green salad or garlicky sautéed greens to keep the bowl light and balanced. Warm crusty bread or a simple soup makes it feel more filling for heartier appetites.

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