# Components:
→ Polenta Base
01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water (or 2 cups water and 2 cups 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. Gradually whisk in the cornmeal, reducing heat to medium-low.
02 - Stir frequently until mixture thickens and cornmeal is tender, about 20 to 25 minutes.
03 - Incorporate butter or olive oil and Parmesan cheese if using. Taste and adjust seasoning as needed.
04 - While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, or warm tomato sauce according to preference.
05 - Divide polenta among four bowls and arrange your desired toppings. Garnish with fresh herbs, drizzle olive oil, and add cheese or sauce as preferred.
06 - Serve immediately while warm and creamy.
