Umbrian Mushroom Harvest Polenta Bowl

Name: Umbrian Mushroom Harvest Polenta Bowl with Asparagus, Brussels Sprouts, Parm & Sunflower Seeds
Total time: 30 min
Yield: 2
Cuisine: Southern Europe
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; 2 tablespoon Cream Cheese; 3 tablespoon Parmesan Cheese; Salt; Pepper; Cooking Oil; Butter

with Asparagus, Brussels Sprouts, Parm & Sunflower Seeds

Recipe Development TeamPublished on July 08, 2025

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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.

Tags:

Veggie

•Carb Conscious

•New

•Seasonal

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

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

2 tablespoon

Cream Cheese

3 tablespoon

Parmesan Cheese

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

Nutrition Values

/ per serving

Calories450 kcal

Fat27 g

Saturated Fat11 g

Carbohydrate43 g

Sugar11 g

Dietary Fiber10 g

Protein17 g

Cholesterol40 mg

Sodium1830 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Whisk

•Potato Masher

•Zester

•Baking Sheet

•Medium Bowl

Instructions

• 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.