Cornmeal Polenta Bowls (Printer-friendly)

Creamy cornmeal polenta paired with flavorful toppings like mushrooms, vegetables, and herbs for an easy main dish.

# What You'll Need:

→ Polenta Base

01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water (or 2 cups water and 2 cups milk for creaminess)
03 - 1 teaspoon salt
04 - 2 tablespoons unsalted butter (or olive oil for vegan option)
05 - ½ cup grated Parmesan cheese (optional, omit for vegan)

→ Suggested Toppings

06 - 1 cup sautéed mushrooms
07 - 1 cup roasted vegetables (such as zucchini, bell peppers, cherry tomatoes)
08 - 4 fried or poached eggs (optional)
09 - ½ cup tomato sauce or marinara
10 - ½ 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-milk mixture and salt to a boil in a medium saucepan.
02 - Gradually whisk in cornmeal, reduce heat to medium-low, and cook stirring frequently until thickened and tender, about 20 to 25 minutes.
03 - Stir in butter or olive oil and Parmesan cheese if using; adjust seasoning to taste.
04 - While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, and warm tomato sauce as desired.
05 - Divide the hot polenta into four bowls, arrange toppings as preferred, then finish with fresh herbs, a drizzle of olive oil, and additional cheese or sauce if desired.
06 - Serve immediately to enjoy warm and creamy bowls.

# Expert Advice:

01 -
  • Creamy polenta creates a comforting foundation for endless topping possibilities
  • Easy to customize for various dietary needs and tastes
02 -
  • Polenta can be made in advance and reheated with extra liquid for freshness
  • This dish is naturally gluten-free if you check the cornmeal label
03 -
  • Whisk polenta slowly to avoid lumps for the creamiest texture
  • Mix and match toppings based on seasonal produce for variety
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