Save to Pinterest 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 evening when I wanted something hearty but easy. The base comes together so smoothly, and picking different toppings makes each serving special.
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 olive oil for vegan option
- Grated Parmesan cheese: 1/2 cup (50 g) optional, omit for vegan
- Sautéed mushrooms (topping): 1 cup (150 g)
- Roasted vegetables (topping): 1 cup (150 g), such as zucchini, bell peppers, cherry tomatoes
- Fried or poached eggs (topping): 4, optional
- Tomato sauce or marinara (topping): 1/2 cup (120 ml)
- Crumbled feta or goat cheese (topping): 1/2 cup (60 g)
- Chopped fresh herbs (topping): 2 tbsp, such as parsley, basil, or chives
- Olive oil: for drizzling
- Salt and pepper: to taste
Instructions
- Cook the Polenta:
- 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.
- Simmer Until Tender:
- Cook, stirring 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 the Toppings:
- While the polenta cooks, prepare toppings such as sautéing mushrooms, roasting vegetables, frying or poaching eggs, or warming tomato sauce.
- Assemble Bowls:
- Divide the hot polenta among four bowls. Arrange chosen toppings. Finish with fresh herbs, a drizzle of olive oil, and extra cheese or sauce if desired.
- Serve:
- Serve immediately while warm and creamy.
Save to Pinterest This is a favorite in my family because everyone gets to choose their own toppings—it feels like a restaurant experience at home.
Required Tools
Medium saucepan, whisk, knife and cutting board, skillet for toppings
Allergen Information
Contains dairy and eggs if using butter, cheese, or eggs. Use olive oil and omit cheese/eggs for vegan and dairy-free bowls.
Nutritional Information
Per serving (base only, without toppings): Calories 180, Total Fat 6 g, Carbohydrates 29 g, Protein 4 g. Add toppings as desired.
Save to Pinterest These polenta bowls are best enjoyed warm, and leftovers reheat beautifully. Have fun mixing and matching your favorite toppings each time.
Ask About This Recipe
- → What type of cornmeal works best for creamy polenta?
Medium or coarse ground yellow cornmeal yields the best texture, creating a creamy yet slightly firm base when cooked slowly.
- → Can I use milk instead of water for cooking polenta?
Yes, substituting half the water with milk adds extra creaminess and richness to the polenta base.
- → How long should the polenta be cooked to reach ideal consistency?
Simmer and stir for about 20-25 minutes until tender and thickened to a creamy texture without lumps.
- → What toppings enhance the flavor and texture of polenta bowls?
Sautéed mushrooms, roasted vegetables, crumbled cheese like feta, fresh herbs, and a drizzle of olive oil make excellent toppings.
- → Can these bowls be made vegan-friendly?
Yes, omit butter and cheese, use olive oil instead, and choose plant-based toppings such as avocado and sautéed greens.