Creamy cornmeal polenta served with sautéed mushrooms, roasted vegetables, and fresh herbs for a nourishing bowl.
# Components:
→ Polenta Base
01 - 1 cup yellow cornmeal (medium or coarse ground)
02 - 4 cups water (or half water and half milk for creaminess)
03 - 1 teaspoon salt
04 - 2 tablespoons unsalted butter (or olive oil for vegan option)
05 - ½ 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 - ½ cup tomato sauce or marinara
10 - ½ 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
# Preparation Steps:
01 - Bring water (or water and milk mixture) and salt to a boil in a medium saucepan.
02 - Gradually whisk in cornmeal, reduce heat to medium-low, stirring constantly to prevent lumps.
03 - Cook, stirring frequently, until thickened and tender, about 20 to 25 minutes.
04 - Stir 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 desired.
06 - Divide hot polenta into four bowls, arrange toppings, and garnish with fresh herbs and a drizzle of olive oil.
07 - Serve immediately while warm and creamy.
