Creamy cornmeal polenta base topped with savory vegetables, herbs, and optional proteins for a hearty dish.
# What You'll Need:
→ Polenta Base
01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water (or 2 cups water + 2 cups milk for creaminess)
03 - 1 teaspoon salt
04 - 2 tablespoons unsalted butter (or olive oil for vegan option)
05 - ½ 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 - ½ cup tomato sauce or marinara
10 - ½ 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
# How to Make It:
01 - Bring water or water/milk mixture and salt to a boil in a medium saucepan.
02 - Gradually whisk in the cornmeal while lowering heat to medium-low to prevent lumps.
03 - Cook, stirring frequently, until polenta thickens 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, and warm tomato sauce as preferred.
06 - Divide hot polenta evenly among four bowls; arrange toppings as desired, finishing with fresh herbs and a drizzle of olive oil.
07 - Serve immediately while warm and creamy for optimal texture and flavor.
