Save A comforting, budget-friendly dish featuring creamy polenta as the base, topped with a variety of flavorful, customizable toppings for a satisfying meal.
This recipe became a staple for me during busy weeks when I needed something simple yet nourishing. The polenta cooks hands-off and gives me time to prep creative toppings with whatever's in the fridge.
Ingredients
- Yellow cornmeal: 1 cup (160 g), medium or coarse ground
- Water: 4 cups (950 ml), or use half milk for extra creaminess
- Salt: 1 tsp
- Unsalted butter: 2 tbsp, or substitute olive oil for vegan
- Grated Parmesan cheese (optional): 1/2 cup (50 g), omit for vegan
- Suggested toppings (customize): 1 cup (150 g) sautéed mushrooms, 1 cup (150 g) roasted vegetables (zucchini, bell peppers, cherry tomatoes), 4 fried or poached eggs (optional), 1/2 cup (120 ml) tomato sauce or marinara, 1/2 cup (60 g) crumbled feta or goat cheese, 2 tbsp chopped fresh herbs (parsley, basil, or chives), olive oil for drizzling, salt and pepper to taste
Instructions
- Make the polenta:
- In a medium saucepan, bring the water (or water/milk mixture) and salt to a boil. Gradually whisk in the cornmeal, lowering the heat to medium-low.
- Cook until thickened:
- Cook, stirring frequently, until the mixture thickens and the cornmeal is tender, about 20–25 minutes.
- Finish the base:
- Stir in butter (or olive oil) and Parmesan cheese (if using). Taste and adjust seasoning.
- Prepare toppings:
- While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, or warm up tomato sauce as desired.
- Assemble bowls:
- Divide the hot polenta among four bowls. Arrange toppings as desired. Finish with fresh herbs, a drizzle of olive oil, and more cheese or sauce if you like.
- Serve:
- Serve immediately while warm and creamy.
Pin it My family loves gathering around for these bowls on Sunday night, each person choosing their favorite combination of toppings. It always sparks fun conversations and happy bellies.
Tips for Success
Whisk continuously during the first minutes to avoid lumps, and cook low and slow so the polenta turns out perfectly smooth and creamy every time.
Topping Ideas
Try sautéed greens, crispy chickpeas, roasted garlic, or a handful of microgreens. Add your favorite protein for a heartier plate.
Serving Suggestions
Pair these bowls with a crisp salad and a glass of white wine, or serve alongside pan-seared sausage or grilled chicken for a non-vegetarian twist.
Pin it This easy polenta bowl is endlessly customizable and perfect for weeknight dinners or cozy weekend brunch. Enjoy a bowl full of flavor and comfort!
Frequently Asked Questions
- → What type of cornmeal works best for creamy polenta?
Medium or coarse ground yellow cornmeal is ideal for achieving a creamy texture while maintaining some bite.
- → Can I use milk instead of water when cooking the cornmeal?
Yes, substituting half the water with milk adds creaminess and richness to the base.
- → How do I prevent lumps when cooking the cornmeal mush?
Gradually whisk the cornmeal into boiling liquid off heat and stir frequently to ensure a smooth consistency.
- → What toppings complement cornmeal polenta bowls?
Sautéed mushrooms, roasted vegetables, fresh herbs, cheese, and eggs all add flavor and texture to the bowls.
- → Can this dish be made vegan?
Yes, use olive oil instead of butter and omit cheese and eggs; plant-based toppings like avocado or greens work well.