Cornmeal Polenta Bowls (Printable)

Creamy cornmeal polenta base with customizable savory toppings for a comforting, easy meal.

# What You 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 (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 pepper to taste

# How-To Steps:

01 - Bring water (or water and milk mixture) and salt to a boil in a medium saucepan. Gradually whisk in the cornmeal, then reduce heat to medium-low.
02 - Stir frequently and cook until the mixture thickens and the 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 the polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, and warm tomato sauce as desired.
05 - Divide the hot polenta into four bowls. Arrange toppings as preferred, garnish with fresh herbs, drizzle with olive oil, and add additional cheese or sauce if desired.
06 - Serve immediately while warm and creamy.

# Expert Suggestions:

01 -
  • Can be customized with a variety of toppings to suit any taste
  • Simple, satisfying, and economical meal for any night
02 -
  • Polenta can be made ahead and reheated with a splash of liquid.
  • Cornmeal is naturally gluten-free but should be checked for cross-contamination on the packaging.
03 -
  • Gradually whisking in cornmeal prevents lumps for a creamy result.
  • Customize bowls with seasonal vegetables or proteins for endless variations.
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