Save 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 during a chilly winter, when quick but hearty meals were a must. Since then, it has become my go-to for easy weeknight dinners and relaxed weekends alike.
Ingredients
- Yellow cornmeal: 1 cup (160 g), medium or coarse ground, forms the creamy polenta base
- Water: 4 cups (950 ml), or use half milk for extra creaminess
- Salt: 1 tsp, to season the polenta
- Unsalted butter or olive oil: 2 tbsp, for richness (olive oil for vegan option)
- Parmesan cheese (optional): 1/2 cup (50 g), grated, omit for vegan version
- Sautéed mushrooms: 1 cup (150 g), for earthy flavor
- Roasted vegetables (e.g. zucchini, bell peppers, cherry tomatoes): 1 cup (150 g), for color and nutrition
- Fried or poached eggs (optional): 4, for creamy richness
- Tomato sauce or marinara: 1/2 cup (120 ml), for tangy flavor
- Crumbled feta or goat cheese: 1/2 cup (60 g), for tang and creaminess
- Chopped fresh herbs (parsley, basil, or chives): 2 tbsp, to brighten flavors
- Olive oil: for drizzling
- Salt and pepper: to taste
Instructions
- Prepare 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.
- Cook Until Tender:
- Continue cooking, 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 Toppings:
- While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, or warm tomato sauce as desired.
- Serve:
- Divide hot polenta among four bowls. Arrange toppings. Finish with herbs, olive oil, and extra cheese or sauce.
- Enjoy:
- Serve right away while warm and creamy.
Save Whenever I make this recipe, it's an invitation for everyone at the table to choose their favorite toppings and share stories as we customize our bowls. It's become a favorite for lazy Saturday brunches with family.
Required Tools
Medium saucepan, whisk, knife and cutting board, skillet for preparing toppings
Allergen Information
Contains dairy (butter, cheese) and eggs (if used as toppings). Use olive oil instead of butter and omit cheese and eggs for dairy-free or vegan bowls. Cornmeal is naturally gluten-free; check packaging for possible cross-contamination.
Nutritional Information
Per serving, base only: Calories: 180, Total Fat: 6 g, Carbohydrates: 29 g, Protein: 4 g. Toppings will change nutrition numbers.
Save Try these polenta bowls for a warming meal in minutes that everyone can personalize. Creamy, flavorful, and easy every time.
Kitchen Questions
- → What type of cornmeal works best?
Medium or coarse ground yellow cornmeal is ideal for a creamy yet textured polenta base.
- → Can I use milk instead of water for cooking polenta?
Yes, substituting half the water with milk adds a richer, creamier consistency.
- → How do I prevent lumps when cooking polenta?
Gradually whisk cornmeal into boiling liquid and stir frequently to maintain a smooth texture.
- → What toppings pair well with polenta?
Sautéed mushrooms, roasted vegetables, cheeses like feta or Parmesan, and fresh herbs work wonderfully as toppings.
- → Is this suitable for vegan diets?
Omit dairy and eggs, using olive oil and plant-based toppings to keep the dish vegan-friendly.
- → Can polenta be prepared ahead of time?
Yes, polenta can be made in advance and reheated with a splash of water or milk to restore creaminess.