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 made these polenta bowls on a chilly weeknight when everyone wanted something versatile and warming. The creamy cornmeal was instantly comforting, and letting everyone pick their toppings made dinnertime fun and interactive.
Ingredients
- Yellow cornmeal (medium or coarse ground): 1 cup (160 g)
- Water (or use 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
- Make the polenta base:
- 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 and stir:
- Cook, stirring frequently, until the mixture thickens and the cornmeal is tender, about 20 25 minutes.
- Add richness:
- 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 One of my favorite family moments with these bowls was letting each person customize their own. Even picky eaters got excited seeing all the colorful toppings and making a bowl that was just right for them.
Required Tools
Medium saucepan, whisk, knife and cutting board, skillet (for toppings)
Allergen Information
Contains dairy (butter, cheese) and eggs if used. For dairy-free or vegan options, use olive oil instead of butter and omit cheese/eggs.
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 This polenta bowl is the kind of meal that brings everyone together and warms you from the inside out. Enjoy experimenting with toppings and savor every creamy bite.
Kitchen Help
- → What type of cornmeal is best for these bowls?
Medium or coarse ground yellow cornmeal works best to achieve a creamy yet textured base.
- → Can I make the polenta base in advance?
Yes, prepare ahead and reheat with a splash of water or milk to restore creaminess before serving.
- → What are some suggested toppings for variety?
Sautéed mushrooms, roasted zucchini, bell peppers, cherry tomatoes, fresh herbs, and cheeses like Parmesan or feta enhance the flavor.
- → How can I make a vegan version?
Omit butter and cheese, replace with olive oil, and add plant-based toppings such as avocado or sautéed greens.
- → What cooking tools are recommended?
A medium saucepan for cooking the cornmeal, a whisk for stirring, and a skillet for preparing toppings are ideal.