Save A comforting, budget-friendly dish featuring creamy polenta as the base, topped with a variety of flavorful, customizable toppings for a satisfying meal.
Polenta bowls are a staple in my kitchen when I want something warming without spending much time or money. The toppings can be swapped easily so everyone gets a bowl made just for them.
Ingredients
- Yellow cornmeal (medium or coarse ground): 1 cup (160 g)
- Water (or use half milk for creaminess): 4 cups (950 ml)
- Salt: 1 tsp
- Unsalted butter (or olive oil for vegan option): 2 tbsp
- Grated Parmesan cheese (optional, omit for vegan): 1/2 cup (50 g)
- Sautéed mushrooms: 1 cup (150 g)
- Roasted vegetables (e.g., zucchini, bell peppers, cherry tomatoes): 1 cup (150 g)
- Fried or poached eggs (optional): 4
- Tomato sauce or marinara: 1/2 cup (120 ml)
- Crumbled feta or goat cheese: 1/2 cup (60 g)
- Chopped fresh herbs (parsley, basil, or chives): 2 tbsp
- Olive oil, for drizzling: as desired
- Salt and pepper: to taste
Instructions
- Prepare 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 until tender:
- Stir frequently until the mixture thickens and the cornmeal is tender, about 20–25 minutes.
- Finish the base:
- Stir in butter (or olive oil) and Parmesan cheese (if using). Adjust seasoning to taste.
- Prepare toppings:
- While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, or warm tomato sauce as desired.
- Assemble bowls:
- Divide the hot polenta among four bowls. Add toppings, fresh herbs, a drizzle of olive oil, and more cheese or sauce as desired.
- Serve:
- Serve immediately while the bowls are still warm and creamy.
Pin it Making these polenta bowls together is a bonding moment in our family. The kids love adding toppings while the adults go for extra herbs and cheese.
Required Tools
Medium saucepan, whisk, knife and cutting board, and skillet are all you need for this recipe.
Allergen Information
This dish contains dairy and eggs if you add them as toppings. For a vegan option, omit cheese and eggs and consider avocado, beans, or sautéed greens instead.
Nutritional Information
Each serving of polenta base has around 180 calories, 6 g fat, 29 g carbohydrates, and 4 g protein. Toppings will change nutrition.
Pin it Finish your bowl with a splash of good olive oil or a sprinkle of fresh herbs. This comforting meal is sure to become a weeknight favorite.
Frequently Asked Questions
- → What type of cornmeal is best for this dish?
Medium or coarse ground yellow cornmeal works best to achieve a creamy yet textured consistency.
- → Can I substitute water with milk in the polenta base?
Yes, replacing half the water with milk adds creaminess and enhances the flavor.
- → How do I keep the polenta creamy after cooking?
Stir in butter or olive oil immediately after cooking and cover to retain moisture. Reheat gently with a splash of water or milk if needed.
- → What are some topping ideas to complement the cornmeal base?
Sautéed mushrooms, roasted vegetables, tomato sauce, fresh herbs, cheeses like feta or Parmesan, and eggs all make excellent toppings.
- → Is this dish suitable for vegan diets?
Yes, by omitting dairy cheese and eggs and using olive oil instead of butter, the dish can be fully vegan.
- → How long does it take to cook the cornmeal mush?
It typically takes 20-25 minutes of simmering with frequent stirring until thick and tender.