Save A comforting, budget-friendly dish featuring creamy polenta as the base, topped with a variety of flavorful, customizable toppings for a satisfying meal.
Polenta bowls have become a weeknight staple in my kitchen. I love setting up a toppings bar so everyone gets exactly what they want, and seeing the mix of colors and flavors come together always makes dinner a cheerful event.
Ingredients
- Yellow cornmeal: 1 cup (160 g), medium or coarse ground
- Water: 4 cups (950 ml) or use half milk for creaminess
- Salt: 1 tsp
- Unsalted butter: 2 tbsp (or olive oil for vegan option)
- Parmesan cheese: 1/2 cup (50 g), grated, optional, omit for vegan
- Sautéed mushrooms: 1 cup (150 g)
- Roasted vegetables: 1 cup (150 g), zucchini, bell peppers, cherry tomatoes
- Fried or poached eggs: 4, optional
- Tomato sauce or marinara: 1/2 cup (120 ml)
- Crumbled feta or goat cheese: 1/2 cup (60 g)
- Chopped fresh herbs: 2 tbsp, parsley, basil, or chives
- Olive oil: For drizzling
- Salt and pepper: To taste
Instructions
- Cook 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.
- Simmer and stir:
- Cook, stirring frequently, until the mixture thickens and the cornmeal is tender, about 20 –25 minutes.
- Add fat and cheese:
- Stir in butter (or olive oil) and Parmesan cheese (if using). Taste and adjust seasoning.
- Prepare toppings:
- While the polenta cooks, prepare 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, drizzle of olive oil, and extra cheese or sauce if you like.
- Serve:
- Serve immediately while warm and creamy.
Save Last weekend, my kids helped wash and chop the veggies for topping and took so much pride in arranging their bowls. It was wonderful watching them try new flavors and find their favorites.
Required Tools
Medium saucepan, whisk, knife and cutting board, skillet for toppings
Allergen Information
Contains dairy (butter, cheese) and eggs if using as topping. For vegan, use olive oil and omit cheese/eggs. Cornmeal is usually gluten-free but always check the package.
Nutritional Information
Per serving (base only, without toppings): Calories 180, Total Fat 6 g, Carbohydrates 29 g, Protein 4 g. Add toppings as desired; nutritional values will vary.
Save Enjoy every cozy spoonful – polenta bowls are perfect for a crowd and make even simple nights feel special.
Recipe FAQ
- → What type of cornmeal is best for this dish?
Medium or coarse ground yellow cornmeal is ideal to achieve the right creamy yet slightly textured consistency.
- → Can I use milk instead of water for cooking polenta?
Yes, substituting half the water with milk adds richness and creaminess to the polenta base.
- → How can I make this dish vegan?
Use olive oil instead of butter, omit cheese and eggs, and add plant-based toppings like avocado or sautéed greens.
- → What cooking tools are needed?
A medium saucepan for cooking polenta, a whisk for stirring, and a skillet for preparing toppings are recommended.
- → How do I reheat leftover polenta without drying it out?
Add a splash of water or milk when reheating gently over low heat to restore creaminess without drying.