Creamy cornmeal polenta served with sautéed mushrooms, roasted vegetables, fresh herbs, and savory toppings.
# Components:
→ Polenta Base
01 - 1 cup yellow cornmeal (medium or coarse grind)
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
# Directions:
01 - Bring water or water and milk mixture with salt to a boil in a medium saucepan.
02 - Slowly whisk in the cornmeal while reducing heat to medium-low, stirring frequently.
03 - Cook, stirring often, for 20 to 25 minutes until the mixture thickens and the cornmeal is tender.
04 - Mix 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, or warm tomato sauce as preferred.
06 - Distribute hot polenta into four bowls, arrange chosen toppings, finish with fresh herbs, olive oil drizzle, and additional cheese or sauce if desired.
07 - Serve immediately while creamy and hot.
