Creamy cornmeal mush base topped with sautéed mushrooms, roasted vegetables, and herbs for a filling meal.
# Components:
→ 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 (zucchini, bell peppers, cherry tomatoes)
08 - 4 fried or poached eggs (optional)
09 - 1/2 cup tomato or marinara sauce
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 - In a medium saucepan, bring water or the water and milk mixture along with salt to a rolling boil.
02 - Gradually whisk in the cornmeal while reducing heat to medium-low to prevent lumps.
03 - Cook, stirring often, until the polenta thickens and the cornmeal is tender, approximately 20 to 25 minutes.
04 - Stir in butter or olive oil along with Parmesan cheese if using, then adjust seasoning to taste.
05 - Meanwhile, sauté mushrooms, roast vegetables, fry or poach eggs, or warm tomato sauce according to preference.
06 - Portion the hot polenta evenly into four bowls, arrange chosen toppings on top, garnish with fresh herbs and a drizzle of olive oil, then serve immediately while warm.
