Creamy cornmeal mush served with savory sautéed mushrooms, roasted veggies, and fresh herbs for a filling bowl.
# What You'll Need:
→ Polenta Base
01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water (or substitute half with milk for creaminess)
03 - 1 teaspoon salt
04 - 2 tablespoons unsalted butter (or olive oil for vegan alternative)
05 - ½ cup grated Parmesan cheese (optional)
→ 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
# How To Make It:
01 - Bring water (or half water, half milk) with salt to a boil in a medium saucepan. Gradually whisk in cornmeal, reducing heat to medium-low.
02 - Simmer, stirring frequently, until thickened and cornmeal is tender, about 20 to 25 minutes.
03 - Stir in butter or olive oil and Parmesan cheese if used. Adjust seasoning to taste.
04 - While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, and warm tomato sauce as desired.
05 - Divide hot polenta evenly among four bowls. Arrange toppings atop each serving. Garnish with fresh herbs and a drizzle of olive oil.
06 - Serve immediately while warm and creamy for best texture.
