Save It A comforting, budget-friendly dish featuring creamy polenta as the base, topped with a variety of flavorful, customizable toppings for a satisfying meal.
I first made cornmeal mush polenta bowls on a chilly evening, and loved how the simple base transformed with whatever toppings I had on hand.
Ingredients
- Yellow cornmeal: 1 cup (160 g), medium or coarse ground
- Water: 4 cups (950 ml), or use half milk for creaminess
- Salt: 1 tsp
- Unsalted butter: 2 tbsp, or olive oil for vegan option
- Grated Parmesan cheese: 1/2 cup (50 g), optional, omit for vegan
- Sautéed mushrooms: 1 cup (150 g)
- Roasted vegetables: 1 cup (150 g), zucchini bell peppers cherry tomatoes
- Fried or poached eggs: 4, optional
- Tomato sauce or marinara: 1/2 cup (120 ml)
- Crumbled feta or goat cheese: 1/2 cup (60 g)
- Chopped fresh herbs: 2 tbsp, parsley basil or chives
- Olive oil: for drizzling
- Salt and pepper: to taste
Instructions
- Simmer the Polenta:
- In a medium saucepan bring water (or water milk mixture) and salt to a boil. Gradually whisk in the cornmeal lowering the heat to medium-low.
- Cook Until Tender:
- Cook stirring frequently until the mixture thickens and the cornmeal is tender about 20–25 minutes.
- Finish Base:
- Stir in butter (or olive oil) and Parmesan cheese (if using). Taste and adjust seasoning.
- Prepare Toppings:
- While the polenta cooks prepare your desired toppings: sauté mushrooms roast vegetables fry or poach eggs or warm tomato sauce.
- Assemble Bowls:
- Divide the hot polenta among four bowls. Arrange toppings as desired. Finish with fresh herbs a drizzle of olive oil and additional cheese or sauce if you like.
- Serve:
- Serve immediately while warm and creamy.
Save It My family loves gathering for make-your-own polenta bowl nights where everyone chooses their favorite toppings.
Required Tools
Medium saucepan whisk knife and cutting board skillet for toppings
Allergen Information
Contains dairy (butter cheese); eggs (if using as topping). For dairy-free or vegan use olive oil instead of butter and omit cheese eggs.
Nutritional Information
Per serving base only without toppings: Calories: 180 Total Fat: 6 g Carbohydrates: 29 g Protein: 4 g
Save It Make polenta bowls extra special by serving with a crisp salad or your favorite wine. Enjoy experimenting with different toppings each time!
Recipe FAQs
- → How do you prevent lumps in the polenta?
Gradually whisk the cornmeal into boiling water while stirring constantly to ensure a smooth texture.
- → Can I use milk instead of water?
Yes, substituting half the water with milk adds creaminess and richness to the polenta base.
- → What toppings pair best with cornmeal polenta?
Sautéed mushrooms, roasted vegetables, eggs, fresh herbs, and a drizzle of olive oil complement the creamy base beautifully.
- → How long does it take to cook the polenta?
Cooking the cornmeal on medium-low heat until tender generally takes about 20 to 25 minutes.
- → Is this dish suitable for vegan diets?
Yes, by omitting butter, cheese, and eggs, and using olive oil and plant-based toppings, it adapts well to vegan preferences.