Pin It 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 discovered polenta bowls as a weeknight lifesaver, quickly whipping up the base while using up leftover veggies and fridge staples to create hearty, nourishing meals everyone loved.
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): 1/2 cup (50 g)
- Sautéed mushrooms: 1 cup (150 g), suggested topping
- Roasted vegetables (e.g.: zucchini, bell peppers, cherry tomatoes): 1 cup (150 g), suggested topping
- Fried or poached eggs (optional): 4, suggested topping
- Tomato sauce or marinara: 1/2 cup (120 ml), suggested topping
- Crumbled feta or goat cheese: 1/2 cup (60 g), suggested topping
- Chopped fresh herbs (parsley, basil, or chives): 2 tbsp, suggested topping
- Olive oil: for drizzling
- Salt and pepper: to taste
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 the polenta:
- Stir frequently until the mixture thickens and the cornmeal is tender, about 20–25 minutes.
- Add flavorings:
- 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.
- Serve:
- 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 immediately while warm and creamy.
Pin It This meal brings back memories of cozy weekends when everyone could pick their favorite toppings before gathering at the table for delicious polenta bowls.
Required Tools
Medium saucepan, whisk, knife and cutting board, skillet (for topping preparation)
Allergen Information
Contains dairy (butter, cheese) and eggs (if using). For dairy-free or vegan, substitute olive oil for butter and omit cheese and eggs. Always check cornmeal packaging for gluten cross-contamination risks.
Nutritional Information
Each serving of base polenta contains approximately: 180 calories, 6 g total fat, 29 g carbohydrates, and 4 g protein. Add toppings as desired; nutritional values will vary.
Pin It Serve your polenta bowls warm, and let everyone choose their favorite toppings for a family-style feast. Enjoy experimenting with new flavors every time you make it!
Recipe Questions & Answers
- → What type of cornmeal is best for this dish?
Medium or coarse ground yellow cornmeal works best to achieve the ideal creamy yet textured polenta base.
- → Can milk be used instead of water?
Yes, substituting half the water with milk adds extra creaminess and richness to the cornmeal base.
- → How can I make vegan-friendly bowls?
Replace butter with olive oil, omit cheese and eggs, and add toppings like avocado, beans, or sautéed greens.
- → What toppings work well with polenta bowls?
Sautéed mushrooms, roasted vegetables, fresh herbs, tomato sauce, and crumbled cheeses complement the creamy base beautifully.
- → Can the cornmeal base be prepared ahead?
Yes, polenta can be made in advance and reheated with a splash of water or milk to restore creaminess.