# What You’ll Need:
→ Polenta Base
01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water (or 2 cups water and 2 cups 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
# Directions:
01 - In a medium saucepan, bring water or water and milk mixture along with salt to a boil.
02 - Gradually whisk in the cornmeal, reduce heat to medium-low.
03 - Stir frequently and cook until thickened and cornmeal is tender, approximately 20 to 25 minutes.
04 - Stir in butter or olive oil and Parmesan cheese if using; adjust seasoning to taste.
05 - While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, and warm tomato sauce as desired.
06 - Divide the hot polenta among four bowls and arrange toppings to preference; garnish with fresh herbs and drizzle with olive oil.
07 - Serve immediately while warm and creamy.
