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 this dish on a busy weeknight and was amazed at how the polenta came together quickly while I prepared the toppings. It has since become a staple for family dinners that everyone can customize to their taste.
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
- Grated Parmesan cheese: 1/2 cup (50 g), 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
- Fried or poached eggs: 4, optional, suggested topping
- Tomato sauce or marinara: 1/2 cup (120 ml), suggested topping
- Crumbled feta or goat cheese: 1/2 cup (60 g), suggested topping
- Chopped fresh herbs: 2 tbsp, parsley, basil, or chives, suggested topping
- Olive oil: For drizzling, suggested topping
- Salt and pepper: To taste, suggested topping
Instructions
- Cook 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.
- 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 This recipe brings back memories of cozy weekend breakfasts when everyone would choose their own toppings. Sharing polenta bowls has become a fun way for our family to connect and enjoy a hearty meal together.
Required Tools
Medium saucepan, whisk, knife, cutting board, and a skillet for preparing toppings ensure everything comes together smoothly.
Allergen Information
This dish contains dairy (from butter and cheese) and eggs if you choose to add them. For a vegan or dairy-free version, simply use olive oil instead of butter and omit any cheese and eggs.
Nutritional Information
Each serving (polenta base only, without toppings) provides approximately 180 calories, 6 g total fat, 29 g carbohydrates, and 4 g protein.
Save Try this polenta bowl for a delicious, easy weeknight dinner or a leisurely brunch. It's the kind of meal that always feels comforting and special, no matter the occasion.
Recipe Help & FAQs
- → What type of cornmeal works best?
Medium or coarse ground yellow cornmeal provides the ideal texture for creamy polenta without becoming mushy.
- → Can I make the polenta base ahead of time?
Yes, polenta can be prepared in advance and gently reheated with a splash of water or milk to restore creaminess.
- → How do I make this dish vegan?
Use olive oil instead of butter, omit cheese and eggs, and add toppings like avocado, beans, or sautéed greens.
- → What toppings pair well with polenta bowls?
Popular options include sautéed mushrooms, roasted vegetables, fresh herbs, tomato sauce, and crumbled cheese for extra flavor.
- → How do you prevent lumps when cooking polenta?
Gradually whisk the cornmeal into boiling water and stir frequently on medium-low heat until fully thickened.
- → What is the best liquid to use for cooking polenta?
Water works well, but mixing half water and half milk adds extra creaminess to the dish.