Save 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 polenta bowls when looking for an affordable dinner that could be fun and filling. It became a household staple because everyone could make their own bowl exactly the way they liked.
Ingredients
- Yellow cornmeal: 1 cup (160 g), medium or coarse ground
- Water (or half milk): 4 cups (950 ml), for creaminess
- Salt: 1 tsp
- Unsalted butter (or olive oil): 2 tbsp, use olive oil for vegan option
- Grated Parmesan cheese: 1/2 cup (50 g), optional, omit for vegan
- Sautéed mushrooms: 1 cup (150 g), as a topping
- Roasted vegetables: 1 cup (150 g), zucchini, bell peppers, or cherry tomatoes
- Fried or poached eggs: 4, optional topping
- 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
- Make 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, stirring frequently, until the mixture thickens and the cornmeal is tender, about 20 25 minutes.
- Enrich and Season:
- Stir in butter (or olive oil) and Parmesan cheese if using. Taste and adjust seasoning as needed.
- Prepare Toppings:
- While the polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, or warm tomato sauce as desired.
- Assemble Bowls:
- Divide hot polenta among four bowls. Arrange toppings over each bowl as you wish. Finish with fresh herbs, a drizzle of olive oil, and extra cheese or sauce if you like.
- Serve:
- Enjoy immediately while polenta is warm and creamy.
Save This meal brings everyone to the table, where kids love adding their own toppings and adults can mix flavors to suit their cravings. It is a recipe that is always requested by my family on cozy nights.
Required Tools
You will need a medium saucepan for cooking polenta, a whisk to blend smoothly, a skillet for toppings, and a knife and cutting board for prepping vegetables.
Allergen Information
This dish contains dairy (butter, cheese) and eggs if you include them as toppings. Choose olive oil and omit cheese/eggs for a vegan or dairy-free version.
Nutritional Information
Each serving of polenta base only: 180 calories, 6 g fat, 29 g carbohydrates, and 4 g protein. Add toppings as you wish for extra nutrients and flavor.
Save This easy polenta bowl recipe makes weeknight dinners comforting and fun. Each bite is creamy and full of flavor, making even leftovers something everyone looks forward to.
Recipe Guide
- → What type of cornmeal is best?
Medium or coarse ground yellow cornmeal works best for creamy texture without becoming too mushy.
- → Can I make the base vegan?
Yes, substitute butter with olive oil and omit Parmesan and eggs for a fully plant-based option.
- → How do I prevent lumps when cooking polenta?
Gradually whisk cornmeal into boiling water and stir frequently over medium-low heat until thickened.
- → What toppings pair well with cornmeal bowls?
Sautéed mushrooms, roasted vegetables, fresh herbs, eggs, and cheese complement the creamy base beautifully.
- → Can I prepare polenta in advance?
Yes, polenta can be cooked ahead and gently reheated with a splash of water or milk to restore creaminess.