Cornmeal Polenta Bowls (Printer View)

Creamy cornmeal polenta base topped with flavorful vegetables, herbs, and more for a hearty dish.

# Components:

→ Polenta Base

01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water (can substitute half with 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 (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

# Method:

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, stirring frequently.
03 - Cook until thickened and tender, approximately 20 to 25 minutes.
04 - Stir in butter or olive oil and Parmesan cheese if using, then adjust seasoning to taste.
05 - While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, or warm tomato sauce as preferred.
06 - Divide hot polenta evenly among four bowls; top with chosen toppings, fresh herbs, olive oil drizzle, and additional cheese or sauce if desired.
07 - Serve immediately, ensuring polenta remains warm and creamy.

# Expert Advice:

01 -
  • Endlessly customizable with your favorite toppings
  • Simple, wholesome ingredients for an easy weeknight 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 possible cross-contamination
03 -
  • For extra creaminess, use half milk in the polenta base
  • Customize every bowl with what is in your fridge for variety and less waste
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