Cornmeal Polenta Bowls (Printable Version)

Creamy cornmeal base paired with savory sautéed mushrooms, roasted vegetables, and fresh herbs.

# What You'll Need:

→ Polenta Base

01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water or half water and half milk
03 - 1 teaspoon salt
04 - 2 tablespoons unsalted butter or olive oil
05 - 1/2 cup grated Parmesan cheese (optional)

→ Suggested Toppings

06 - 1 cup sautéed mushrooms
07 - 1 cup roasted vegetables (zucchini, bell peppers, cherry tomatoes)
08 - 4 fried or poached eggs (optional)
09 - 1/2 cup tomato sauce or marinara
10 - 1/2 cup crumbled feta or goat cheese
11 - 2 tablespoons chopped fresh herbs (parsley, basil, or chives)
12 - Olive oil for drizzling
13 - Salt and pepper to taste

# Directions:

01 - Bring water or water and milk mixture with salt to a boil in a medium saucepan.
02 - Gradually whisk in the cornmeal, reduce heat to medium-low, and stir frequently until thickened and tender, approximately 20 to 25 minutes.
03 - Stir in butter or olive oil and Parmesan cheese if using; adjust seasoning as needed.
04 - While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, and warm tomato sauce as desired.
05 - Divide polenta evenly into four bowls, arrange toppings on top, garnish with fresh herbs, drizzle with olive oil, and add extra cheese or sauce if preferred.
06 - Serve immediately while the polenta remains warm and creamy.

# Additional Tips::

01 -
  • Highly adaptable for various dietary needs
  • Wholesome and filling comfort meal
02 -
  • Polenta can be made ahead and reheated with a splash of water or milk
  • Cornmeal is naturally gluten-free but check packaging for cross-contamination
03 -
  • For vegan bowls omit cheese and eggs add avocado beans or sautéed greens
  • Try adding cooked sausage crispy bacon or shredded chicken for a non-vegetarian option
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