Cornmeal Polenta Bowls (Printable Version)

Creamy cornmeal polenta base served with flavorful sautéed mushrooms, roasted veggies, and fresh herbs.

# Ingredient List:

→ Polenta Base

01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water or half water and half milk
03 - 1 teaspoon salt
04 - 2 tablespoons unsalted butter or olive oil for vegan option
05 - 1/2 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 - 1/2 cup tomato sauce or marinara
10 - 1/2 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 - In a medium saucepan, bring water or water-milk mixture and salt to a boil.
02 - Gradually whisk in cornmeal, reduce heat to medium-low, and cook, stirring frequently until thick 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, or warm tomato sauce as desired.
05 - Divide hot polenta into four bowls, arrange toppings, garnish with fresh herbs and a drizzle of olive oil; add extra cheese or sauce if preferred.
06 - Enjoy warm and creamy for best texture and flavor.

# Expert Advice:

01 -
  • Customizable with your favorite toppings
  • Creamy, warming, and easy to make
02 -
  • Polenta can be made ahead and reheated with a splash of water or milk to restore its creamy texture
  • Cornmeal is naturally gluten-free but always check the packaging for possible cross-contamination
03 -
  • If the polenta thickens too much while standing, stir in a bit more hot water or milk to loosen it up
  • Switch up toppings seasonally to keep this meal fresh and interesting
Go Back