Pin 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 made polenta bowls on a chilly fall evening and was amazed how such simple ingredients transformed into something cozy and satisfying. The ability to tailor each bowl to family members' tastes made this dish an instant 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
- Grated Parmesan cheese: 1/2 cup (50 g), optional
- Sautéed mushrooms: 1 cup (150 g)
- Roasted vegetables: 1 cup (150 g), choose from 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: as needed, for drizzling
- Salt and pepper: to taste
Instructions
- Cook polenta:
- In a medium saucepan, bring water (or water/milk mixture) and salt to a boil. Gradually whisk in cornmeal while stirring, reduce heat to medium-low.
- Stir and thicken:
- Continue stirring frequently until the mixture thickens and the cornmeal is tender, about 20–25 minutes.
- Add richness:
- Stir in butter (or olive oil) and Parmesan cheese if using. Adjust seasoning.
- Prepare toppings:
- While polenta cooks, sauté mushrooms, roast vegetables, fry or poach eggs, or warm tomato sauce as desired.
- Assemble bowls:
- Divide hot polenta among four bowls. Arrange toppings. Finish with herbs, drizzle of olive oil, extra cheese or sauce.
- Enjoy:
- Serve immediately while warm and creamy.
Pin 
My family loves customizing their bowls with favorite vegetables and cheeses, making dinner interactive and fun for everyone at the table.
Required Tools
For best results, use a medium saucepan, sturdy whisk, knife and cutting board, plus a skillet for preparing toppings.
Allergen Information
This recipe includes dairy and eggs if used. Make it vegan by omitting cheese and eggs, and choosing olive oil. Always check the cornmeal packaging for gluten risk.
Nutritional Information
Base polenta (per serving) has about 180 calories, 6 g fat, 29 g carbs, and 4 g protein. Toppings will affect values.
Pin A warm polenta bowl is the perfect vehicle for fresh flavors and creative combinations. Enjoy experimenting with toppings and savor every comforting bite.
Recipe Questions & Answers
- → What is the best way to cook cornmeal for creamy polenta?
Gradually whisk the cornmeal into boiling water or a water-milk mix and cook on medium-low heat, stirring frequently until thick and tender, about 20–25 minutes.
- → Can I make polenta bowls vegan?
Yes, substitute butter with olive oil and omit cheese and eggs. Add plant-based toppings like avocado or sautéed greens for richness.
- → How do I keep polenta creamy when reheating?
Add a splash of water or milk while gently reheating to restore its smooth, creamy texture without drying out.
- → Which toppings pair well with cornmeal polenta bowls?
Sautéed mushrooms, roasted vegetables, tomato sauce, fresh herbs, and optionally eggs or cheese create balanced, flavorful combinations.
- → Is cornmeal naturally gluten-free?
Cornmeal itself is gluten-free, but check packaging for potential cross-contamination if you have gluten sensitivities.