Pin Recipe A comforting, budget-friendly dish featuring creamy polenta as the base, topped with a variety of flavorful, customizable toppings for a satisfying meal.
Growing up, polenta bowls were a staple in my family, especially on chilly evenings when we wanted something warming. I love how simple ingredients like cornmeal transform into a hearty meal everyone can personalize with their favorite toppings.
Ingredients
- Yellow cornmeal (medium or coarse ground): 1 cup (160 g)
- Water (or half milk for creaminess): 4 cups (950 ml)
- Salt: 1 tsp
- Unsalted butter (or olive oil for vegan option): 2 tbsp
- Parmesan cheese (optional): 1/2 cup (50 g) grated
- Sautéed mushrooms (suggested topping): 1 cup (150 g)
- Roasted vegetables (e.g. zucchini, bell peppers, cherry tomatoes): 1 cup (150 g)
- Fried or poached eggs (optional topping): 4
- Tomato sauce or marinara (suggested topping): 1/2 cup (120 ml)
- Crumbled feta or goat cheese (suggested topping): 1/2 cup (60 g)
- Chopped fresh herbs (parsley, basil, or chives): 2 tbsp
- Olive oil, for drizzling: as needed
- Salt and pepper, to taste: as needed
Instructions
- Cook 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.
- Simmer until thickened:
- 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 hot polenta among four bowls. Arrange toppings as desired. Finish with fresh herbs, a drizzle of olive oil, additional cheese or sauce if you like.
- Serve:
- Serve immediately while warm and creamy.
Pin Recipe Every Sunday, my family gathers around steaming bowls of polenta, each person choosing their favorite mix of toppings. It's a delicious way for us to connect and celebrate comfort food together.
Required Tools
Medium saucepan, whisk, knife and cutting board, skillet (for toppings)
Allergen Information
Contains dairy (butter, cheese) and eggs (if using as topping). For dairy-free or vegan, use olive oil instead of butter and omit cheese/eggs. Cornmeal is naturally gluten-free, but check packaging for possible cross-contamination.
Nutritional Information
Calories: 180, Total Fat: 6 g, Carbohydrates: 29 g, Protein: 4 g (base only, without toppings)
Pin Recipe Serve the polenta bowls hot and creamy, allowing each person to mix and match toppings as they please. Enjoy every spoonful with your favorite combination.
Recipe FAQs
- → What type of cornmeal works best for creamy polenta?
Medium or coarse-ground yellow cornmeal is ideal for a smooth, textured polenta that holds well in bowls.
- → Can I make polenta creamy without dairy?
Yes, using olive oil instead of butter and omitting cheese creates a creamy vegan variation without sacrificing flavor.
- → How do I prevent lumps when cooking polenta?
Slowly whisk cornmeal into boiling water or milk while stirring frequently to keep the mixture smooth and avoid lumps.
- → What toppings pair well with cornmeal polenta bowls?
Sautéed mushrooms, roasted vegetables, eggs, tomato sauce, and fresh herbs provide balanced flavors and textures.
- → Can polenta be prepared ahead of time?
Yes, polenta can be cooked in advance and reheated with a splash of water or milk to restore creaminess.