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 while looking for a cozy meal that could fit any mood or budget. My family loves experimenting with different toppings, making each dinner a new favorite.
Ingredients
- Yellow cornmeal: 1 cup (160 g), medium or coarse ground
- Water: 4 cups (950 ml), or use half milk for 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: 1 cup (150 g), suggested topping
- Roasted vegetables: 1 cup (150 g), e.g. zucchini, bell peppers, cherry tomatoes
- Fried or poached eggs: 4, optional
- Tomato sauce or marinara: 1/2 cup (120 ml)
- Crumbled feta or goat cheese: 1/2 cup (60 g)
- Chopped fresh herbs: 2 tbsp, parsley, basil, or chives
- Olive oil: for drizzling
- Salt and pepper: to taste
Instructions
- Make 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 polenta:
- Cook, stirring frequently, until the mixture thickens and the cornmeal is tender, about 20–25 minutes.
- Finish polenta:
- 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.
Pin It This dish brings our family together especially on busy weeknights when everyone wants to personalize their own bowl. My kids love topping theirs with extra cheese while I sneak in extra veggies.
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 versions, use olive oil instead of butter and omit cheese and eggs. Cornmeal itself is gluten–free.
Nutritional Information
Per serving (base only, without toppings): Calories: 180, Total Fat: 6 g, Carbohydrates: 29 g, Protein: 4 g. Adding toppings will alter nutrition.
Pin It Enjoy the warmth and comfort of polenta bowls for any meal. Personalize with your favorite toppings for a truly satisfying experience.
Questions About This Recipe
- → What type of cornmeal is best for polenta?
Medium or coarse ground yellow cornmeal works best for a creamy, textured polenta base.
- → Can I make polenta creamier?
Using half milk and half water in the cooking liquid and adding butter or olive oil enhances creaminess.
- → What toppings pair well with polenta bowls?
Sautéed mushrooms, roasted vegetables, eggs, tomato sauce, cheeses, and fresh herbs add flavor and variety.
- → How to reheat polenta without losing texture?
Reheat gently with a splash of water or milk while stirring to restore creaminess and prevent drying out.
- → Is polenta naturally gluten-free?
Yes, cornmeal is naturally gluten-free but always check packaging for possible cross-contamination.