Creamy cornmeal base garnished with roasted vegetables, mushrooms, and fresh herbs for a hearty meal.
# Components:
→ Polenta Base
01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water or half water and half milk
03 - 1 teaspoon salt
04 - 2 tablespoons unsalted butter or olive oil for vegan option
05 - 1/2 cup grated Parmesan cheese (optional)
→ 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 - In a medium saucepan, bring water or a water and milk mixture and salt to a boil.
02 - Gradually whisk in the cornmeal, reduce heat to medium-low.
03 - Cook, stirring frequently, until thickened and cornmeal is tender, about 20 to 25 minutes.
04 - Stir in butter or olive oil and Parmesan cheese if using; adjust seasoning to taste.
05 - While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, or warm tomato sauce.
06 - Divide polenta among four bowls; arrange toppings, garnish with fresh herbs and drizzle olive oil. Serve immediately.
