Cornmeal Polenta Bowls (Printable)

Comforting cornmeal polenta base with customizable savory toppings for a satisfying meal.

# What You'll Need:

→ Polenta Base

01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water (or use half milk for creaminess)
03 - 1 teaspoon salt
04 - 2 tablespoons unsalted butter (or olive oil for vegan option)
05 - 1/2 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 - 1/2 cup tomato sauce or marinara
10 - 1/2 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

# Cooking Steps:

01 - Bring water (or water and milk mixture) and salt to a boil in a medium saucepan. Gradually whisk in cornmeal, then reduce heat to medium-low.
02 - Stir frequently until mixture thickens and cornmeal is tender, approximately 20 to 25 minutes.
03 - Stir in butter or olive oil and Parmesan cheese if using. Adjust seasoning to taste.
04 - While polenta cooks, sauté mushrooms, roast vegetables, cook eggs, or warm tomato sauce as desired.
05 - Divide hot polenta among four serving bowls. Arrange chosen toppings decoratively, garnish with fresh herbs and drizzle olive oil as desired.
06 - Serve immediately while warm and creamy.

# Expert Tips:

01 -
  • Can be customized with your favorite toppings for endless variety
  • Easy, affordable, and perfect for family dinners or meal prep
02 -
  • Polenta can be made ahead and easily reheated with a splash of water or milk
  • Cornmeal is naturally gluten-free, but check packaging for possible cross-contamination if sensitive
03 -
  • Gradually whisk in the cornmeal to prevent lumps and achieve creamy texture
  • Use half milk instead of water for extra richness and flavor
Go Back