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 tried cornmeal mush polenta bowls on a chilly weeknight and was surprised by how comforting and hearty they were. The recipe became a favorite since it&s as satisfying as it is customizable for everyone at the table.
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: 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 needed
- Salt and pepper to taste: as needed
Instructions
- Bring Liquid to Boil:
- 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 Polenta:
- 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 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 When my family gathers for movie night we always set up a polenta bowl bar so each person can add their favorite toppings. It&s a fun cozy tradition.
Required Tools
Medium saucepan whisk knife cutting board skillet (for toppings).
Allergen Information
Contains dairy (butter cheese) and eggs (if using). For vegan bowls replace butter with olive oil and omit cheese eggs.
Nutritional Information
Per serving base only (without toppings): Calories 180 Total Fat 6 g Carbohydrates 29 g Protein 4 g. Toppings will change nutritional values.
Save Enjoy these polenta bowls warm and customize with any toppings you love. It&s a simple dish that&s easy to make extra special.
Recipe FAQ
- → What type of cornmeal works best?
Medium or coarse ground yellow cornmeal yields a creamy and textured base that holds toppings well.
- → Can I use milk instead of water?
Replacing half the water with milk enhances creaminess, giving the polenta a richer flavor.
- → How do I keep polenta creamy after cooking?
Stir in butter or olive oil and serve immediately to maintain creaminess. If reheating, add a splash of water or milk.
- → What are good topping options?
Sautéed mushrooms, roasted vegetables, fresh herbs, tomato sauce, and various cheeses add layers of flavor.
- → Is this suitable for vegan diets?
Yes, omit butter and cheese, substitute olive oil, and select vegan-friendly toppings like avocado and sautéed greens.