Creamy cornmeal polenta base served with flavorful toppings like mushrooms, roasted veggies, and fresh herbs.
# The Ingredients You'll Need:
→ Polenta Base
01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water (or half water and half milk for creaminess)
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
# Step-by-Step Instructions:
01 - In a medium saucepan, bring water or water/milk mixture and salt to a boil.
02 - Gradually whisk in the cornmeal while lowering the heat to medium-low.
03 - Stir frequently until the mixture thickens and the cornmeal becomes tender, approximately 20 to 25 minutes.
04 - Stir in the butter or olive oil and Parmesan cheese if using; then adjust seasoning to taste.
05 - While the polenta cooks, prepare desired toppings by sautéing mushrooms, roasting vegetables, frying or poaching eggs, or warming tomato sauce.
06 - Divide the hot polenta evenly into four bowls, arrange toppings as desired, finish with fresh herbs and a drizzle of olive oil.
07 - Serve immediately while warm and creamy for best texture and flavor.
