Tuscan Polenta

TUSCAN POLENTA AND BRUSSELS SPROUT BOWLS WITH TOMATO, CARROTS, AND PARMESAN

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PREP TIME: 15 Minutes/ COOK TIME: 35 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 480

DIFFICULTY LEVEL: HARD

INGREDIENTS: Brussels Sprouts, Carrots, Tomatoes, Garlic, Lemon, 1 TBSP Tuscan Heat Spice, 2 TBSP Sour Cream, 1/3 Cup of Cream Cheese, Red Onion, Vegetable Bouillon Paste, Precooked Polenta, 1/3 Cup Parmesan Cheese 

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Step 1: Prep

Preheat oven to 425 degrees. Wash and dry produce.

Trim and Halve Brussels sprouts. Trim and cut carrots. Halve, peel, and cut onion into wedges. Halve tomato, cut into wedges. Peel, and mince garlic. Zest and quarter lemon.

Step 2: Roast Vegetables

In a large bowl, combine Brussels sprouts, carrots, onion, tomato, and garlic with a large drizzle of olive oil, Tuscan heat spice, and 1/4 tsp of salt and pepper.

Roast on top rack at 425 degrees for 20 minutes.

Step 3: Make Polenta ( watch carefully, burns easily)

In a large pot combine polenta, and 1/3 cup of water, over medium heat. Mash with a potato masher until smooth.

Add sour cream, cream cheese, bouillon paste, Parmesan cheese, and 1 TBSP of butter.

Whisk until cheese melts, and polenta is simmering and thick(approximately 3 minutes) Season with 1/4 TSP of salt and pepper.

Turn off heat. Keep covered until ready to serve.

Step 4: Finish and Serve

Once vegetables have roasted, add juice of 1 lemon squeezed, lemon zest, 1/4 TSP salt and pepper.

Warm polenta, and stir.

Divide unto plates. Drizzle with olive oil, Parmesan cheese, and lemon wedge.

Serve hot. Enjoy!