Cornmeal Mushroom Polenta Bowls (Printable View)

Creamy cornmeal polenta bowls with savory sautéed mushrooms and roasted vegetables, topped with fresh herbs.

# What You Need:

→ Polenta Base

01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water (or half water and 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 such as 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 freshly ground black pepper to taste

# How To Make It:

01 - Bring water or water/milk mixture and salt to a boil in a medium saucepan. Gradually whisk in cornmeal, then reduce heat to medium-low.
02 - Stir frequently and cook until the mixture thickens and cornmeal is tender, approximately 20 to 25 minutes.
03 - Incorporate butter or olive oil and Parmesan cheese if using. Adjust seasoning to taste.
04 - While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, and warm tomato sauce as desired.
05 - Divide polenta evenly into four bowls. Arrange selected toppings on top. Garnish with fresh herbs and drizzle with olive oil. Serve immediately while warm and creamy.

# Expert Tips:

01 -
  • Creamy and satisfying main dish that can be customized
  • Easy to prepare using simple pantry ingredients
02 -
  • Polenta can be made ahead and reheated with a splash of water or milk
  • Cornmeal is naturally gluten-free, but check packaging for cross-contamination
03 -
  • Whisk cornmeal slowly into hot liquid to avoid lumps
  • Try adding fresh herbs or spices to the polenta base for extra flavor
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