Save 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 made this polenta bowl on a chilly evening when everyone wanted something hearty but simple. The cozy warmth and adaptability of this recipe made it an instant family favorite.
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
- Grated Parmesan cheese (optional, omit for vegan): 1/2 cup (50 g)
- Sautéed mushrooms (customize as desired): 1 cup (150 g)
- Roasted vegetables (e.g. zucchini, bell peppers, cherry tomatoes): 1 cup (150 g)
- Fried or poached eggs (optional): 4
- Tomato sauce or marinara: 1/2 cup (120 ml)
- Crumbled feta or goat cheese: 1/2 cup (60 g)
- Chopped fresh herbs (parsley, basil, or chives): 2 tbsp
- Olive oil (for drizzling): as desired
- Salt and pepper: to taste
Instructions
- Make 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.
- Cook the polenta:
- Cook, stirring frequently, until the mixture thickens and the cornmeal is tender, about 20 25 minutes.
- Finish the base:
- 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 This recipe always brings everyone to the kitchen, customizing their own bowls and sharing topping ideas. Watching the polenta come together on the stove is both comforting and nostalgic in our household.
Required Tools
Medium saucepan, whisk, knife and cutting board, and a skillet for preparing toppings are all you need for these easy polenta bowls.
Allergen Information
Contains dairy (butter, cheese) and eggs (if using as topping): for vegan bowls, use olive oil and omit cheese and eggs. Cornmeal itself is gluten-free but always check labels for cross-contamination warnings.
Nutritional Information
Each serving of the base polenta (without toppings) provides roughly 180 calories, 6 g total fat, 29 g carbohydrates, and 4 g protein. Add toppings as desired; nutrition values will vary accordingly.
Save Enjoy these polenta bowls fresh and creamy for maximum comfort. They are perfect for both weeknight dinners and sharing with family or friends!
Recipe FAQ
- → What type of cornmeal is best for this dish?
Medium or coarse ground yellow cornmeal works best to achieve a creamy yet textured consistency.
- → Can I make the base ahead of time?
Yes, the cornmeal base can be prepared in advance and gently reheated with a splash of water or milk to restore creaminess.
- → What are some good topping options?
Sautéed mushrooms, roasted vegetables, fresh herbs, eggs, and cheese selections like Parmesan or feta enhance the flavor and texture of the bowls.
- → How can I make the dish vegan-friendly?
Use olive oil instead of butter, omit cheese and eggs, and consider adding avocado, beans, or sautéed greens for extra richness.
- → What cooking tools are needed?
A medium saucepan for the cornmeal, a whisk to stir, and a skillet for preparing toppings are essential for this dish.