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 discovered polenta bowls when searching for simple and satisfying vegetarian meals that didn&t break the bank. This recipe quickly became a staple for weeknight dinners in my kitchen.
Ingredients
- Yellow cornmeal (medium or coarse ground): 1 cup (160 g)
- Water (or use half milk for creaminess): 4 cups (950 ml)
- Salt: 1 tsp
- Unsalted butter (or olive oil for vegan option): 2 tbsp
- Grated Parmesan cheese (optional, omit for vegan): 1/2 cup (50 g)
- Suggested toppings (customize as desired): 1 cup (150 g) sautéed mushrooms, 1 cup (150 g) roasted vegetables (zucchini, bell peppers, cherry tomatoes), 4 fried or poached eggs (optional), 1/2 cup (120 ml) tomato sauce or marinara, 1/2 cup (60 g) crumbled feta or goat cheese, 2 tbsp chopped fresh herbs (parsley, basil, or chives), 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 Polenta:
- Cook, 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 the polenta cooks, prepare your desired toppings: sauté mushrooms, roast vegetables, fry or poach eggs, or warm tomato sauce.
- Assemble Bowls:
- Divide the hot polenta among four bowls. Arrange toppings as desired. Finish with fresh herbs, a drizzle of olive oil, and additional cheese or sauce if you like.
- Serve:
- Serve immediately while warm and creamy.
Pin 
Pin Our family loves customizing each bowl with favorite toppings, and it&s a great way to get everyone involved in preparing dinner together.
Required Tools
Medium saucepan, whisk, knife and cutting board, skillet for toppings.
Allergen Information
Contains dairy and eggs with some toppings. Use olive oil and omit cheese and eggs for dairy&free or vegan polenta bowls.
Nutritional Information
Per serving (base only): 180 calories, 6 g total fat, 29 g carbohydrates, 4 g protein. Add toppings as desired, nutritional values will vary.
Pin 
Pin Enjoy these bowls while the polenta is hot and creamy. Customize with plenty of fresh herbs and your favorite add&ons for the best flavor.
Recipe Questions
- → What type of cornmeal is best for this dish?
Medium or coarse ground yellow cornmeal works best to achieve a creamy yet slightly textured mush.
- → Can I make the cornmeal mush ahead of time?
Yes, the mush can be prepared in advance and gently reheated with a splash of water or milk to restore creaminess.
- → How do I avoid lumps when cooking the mush?
Gradually whisk the cornmeal into boiling liquid while stirring frequently over medium-low heat to ensure smooth texture.
- → What toppings complement the cornmeal mush?
Sautéed mushrooms, roasted vegetables, fresh herbs, and a drizzle of olive oil provide great flavor and balance.
- → Is this dish suitable for vegan diets?
Yes, by substituting butter with olive oil and omitting cheese and eggs, it becomes fully vegan-friendly.
- → Can I add proteins to this dish?
Options include fried or poached eggs, cooked sausage, crispy bacon, or shredded chicken to boost protein content.