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 made these polenta bowls for a cozy weeknight dinner with friends, and everyone loved that they could choose their own toppings. It&s such a versatile recipe that suits different diets and tastes.
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 use olive oil for vegan option
- Grated Parmesan cheese (optional): 1/2 cup (50 g), omit for vegan
- Sautéed mushrooms: 1 cup (150 g)
- Roasted vegetables: 1 cup (150 g), e.g. zucchini, bell peppers, cherry tomatoes
- 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: 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 the water/milk mixture and salt to a boil. Gradually whisk in the cornmeal, lowering the heat to medium-low.
- Cook polenta:
- Stir frequently until the mixture thickens and the cornmeal is tender, about 20&25 minutes.
- Finish polenta:
- Stir in the butter or olive oil and Parmesan cheese, if using. Taste and adjust seasoning.
- Prepare toppings:
- While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, or warm tomato sauce.
- Assemble bowls:
- Divide hot polenta among four bowls. Arrange toppings as desired. Finish with fresh herbs, drizzle with olive oil, and add cheese or sauce if you like.
- Serve:
- Serve immediately while warm and creamy.
Save This recipe became a family favorite during winter weekends. Everyone enjoys building their own bowl with whatever toppings we have on hand.
Required Tools
Medium saucepan, whisk, knife and cutting board, skillet (for toppings)
Allergen Information
Contains dairy (butter, cheese) and eggs if used. For dairy-free and vegan, use olive oil and omit cheese or eggs. Always check ingredient packaging for allergens.
Nutritional Information
Per serving (base only): 180 calories, 6 g fat, 29 g carbohydrates, 4 g protein. With added toppings, nutritional values will vary.
Save Enjoy creating your own polenta bowl combinations. They&re great for meal prep and make a nourishing, satisfying meal any night of the week.
Recipe FAQs
- → What type of cornmeal works best for this dish?
Medium or coarse ground yellow cornmeal is ideal as it produces a creamy but slightly textured mush that holds up well to toppings.
- → Can I make the cornmeal mush vegan?
Yes, substitute butter with olive oil and omit any cheese or eggs from the toppings to keep it vegan-friendly.
- → How do I prevent lumps when cooking the cornmeal?
Slowly whisk the cornmeal into boiling water or water/milk mixture to avoid lumps, then stir frequently over medium-low heat.
- → What are some suggested toppings to pair with the cornmeal mush?
Sautéed mushrooms, roasted vegetables like zucchini and peppers, tomato sauce, fresh herbs, and cheeses such as feta or goat cheese enhance the flavor beautifully.
- → Can this dish be prepared ahead of time?
Yes, the cornmeal mush can be cooked in advance and reheated with a splash of water or milk to restore creaminess before serving.