Save A comforting, budget-friendly dish featuring creamy polenta as the base, topped with a variety of flavorful, customizable toppings for a satisfying meal.
This recipe became a staple in my kitchen when I needed nourishing meals that could be adapted with whatever ingredients were on hand. The versatility and heartiness of polenta bowls make them perfect for cozy weeknights or gatherings with friends.
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
- Parmesan cheese: 1/2 cup (50 g), grated, optional, omit for vegan
- Sautéed mushrooms: 1 cup (150 g), suggested topping
- Roasted vegetables: 1 cup (150 g), e.g. zucchini, bell peppers, cherry tomatoes, suggested topping
- Eggs: 4 fried or poached, optional topping
- Tomato sauce or marinara: 1/2 cup (120 ml), suggested topping
- Feta or goat cheese: 1/2 cup (60 g), crumbled, suggested topping
- Fresh herbs: 2 tbsp chopped parsley, basil, or chives, suggested topping
- Olive oil: For drizzling
- Salt and pepper: To taste
Instructions
- Prepare 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 Polenta:
- Cook, stirring frequently, until the mixture thickens and the cornmeal is tender, about 20&25 minutes.
- Add Flavor:
- 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 My family loves customizing their own bowls, and it has become our go-to whenever everyone wants something a little different. Sharing these polenta bowls at our table always brings out creativity and smiles.
Required Tools
Medium saucepan, whisk, knife and cutting board, skillet for toppings
Allergen Information
Contains dairy (butter, cheese) and eggs (if using). For vegan or dairy-free, substitute olive oil and omit cheese/eggs. Cornmeal is gluten-free but check packaging for cross-contamination.
Nutritional Information
Per serving (base only, without toppings): Calories 180, Total Fat 6 g, Carbohydrates 29 g, Protein 4 g. Add toppings as desired; nutritional values will vary.
Save Serve these polenta bowls hot for maximum comfort. Let everyone assemble their own bowl for a fun and delicious meal experience.
Recipe FAQs
- → What type of cornmeal is best for this dish?
Medium or coarse ground yellow cornmeal works best, providing a pleasantly textured and creamy base.
- → Can I use milk instead of water to make the base creamier?
Yes, replacing half the water with milk adds richness and a creamier consistency to the polenta.
- → What toppings complement the polenta bowls?
Sautéed mushrooms, roasted vegetables, eggs, tomato sauce, and fresh herbs enhance the flavor and texture beautifully.
- → How can I make this dish vegan-friendly?
Use olive oil instead of butter and omit cheese and eggs. Add plant-based toppings like avocado, beans, or sautéed greens.
- → Is it possible to prepare the polenta base ahead of time?
Yes, the polenta can be cooked in advance and reheated with a splash of water or milk to restore creaminess.