Cornmeal Polenta Bowls (Printable Version)

Creamy cornmeal polenta served with customizable toppings for a warm, comforting meal.

# Ingredient List:

→ 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 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

# Directions:

01 - Bring water or water-milk mixture and salt to a boil in a medium saucepan.
02 - Gradually whisk in cornmeal, reducing heat to medium-low.
03 - Cook while stirring frequently until thickened and tender, approximately 20–25 minutes.
04 - Stir in butter or olive oil and Parmesan cheese if using, then adjust seasoning to taste.
05 - Meanwhile, prepare chosen toppings such as sautéed mushrooms, roasted vegetables, fried or poached eggs, or warmed tomato sauce.
06 - Divide hot polenta into four bowls and arrange toppings as desired. Finish with fresh herbs, a drizzle of olive oil, and additional cheese or sauce if desired.
07 - Serve while warm and creamy for best texture and flavor.

# Expert Advice:

01 -
  • Economical yet filling
  • Endlessly customizable for all tastes
02 -
  • Polenta can be prepared ahead and reheated with a splash of water or milk
  • For vegan or dairy-free bowls, use olive oil instead of butter and omit cheese/eggs
03 -
  • Gradually adding cornmeal to hot liquid prevents lumps for a smoother polenta
  • Experiment with different toppings, such as avocado, beans, or sautéed greens for extra nutrition
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