Save It 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 learned the joy of polenta bowls when searching for a versatile meal to serve my family on busy weeknights: everyone could pick their favorite toppings so dinner stayed fun and stress-free.
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
- Parmesan cheese: 1/2 cup (50 g) grated optional 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: 4 optional
- Tomato sauce or marinara: 1/2 cup (120 ml)
- Crumbled feta or goat cheese: 1/2 cup (60 g)
- Fresh herbs: 2 tbsp chopped parsley basil or chives
- Olive oil: for drizzling
- Salt and pepper: to taste
Instructions
- Boil and Whisk:
- 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 and Stir:
- Cook stirring frequently until the mixture thickens and the cornmeal is tender about 20–25 minutes.
- Add Butter and Cheese:
- 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 It This is the kind of comfort food my kids ask for again and again especially when they get to help choose the toppings; polenta night has become a favorite in our kitchen.
Required Tools
Medium saucepan whisk knife and cutting board skillet (for toppings)
Allergen Information
Contains dairy (butter cheese) eggs (if using as topping). For dairy-free or vegan use olive oil instead of butter and omit cheese and eggs. Cornmeal is naturally gluten-free.
Nutritional Information
Per serving base only without toppings: Calories 180 Total Fat 6 g Carbohydrates 29 g Protein 4 g. Add toppings as desired nutritional values will vary.
Save It Top your polenta bowls with plenty of fresh herbs and a drizzle of olive oil. Enjoy immediately for the creamiest texture.
Common Questions About Recipes
- → What type of cornmeal works best for the polenta base?
Medium or coarse ground yellow cornmeal provides the best texture for a creamy yet hearty polenta base.
- → Can I make the polenta base ahead of time?
Yes, polenta can be cooked in advance and reheated with a splash of water or milk to restore creaminess.
- → What are some topping suggestions to add flavor?
Sautéed mushrooms, roasted vegetables, fried or poached eggs, tomato sauce, crumbled cheeses, and fresh herbs work well.
- → Is there a vegan option for this dish?
Omit butter, Parmesan, and eggs; use olive oil instead and top with avocado, beans, or sautéed greens for a vegan-friendly bowl.
- → How do I prevent lumps when cooking polenta?
Gradually whisk the cornmeal into boiling water and stir frequently over medium-low heat until smooth and thickened.