Polenta Bowls

These Polenta Bowls are quick, easy, versatile, and delicious – this could be your new favorite comfort food!

Polenta in a blue bowl and topped with tomatoes and spinach

Polenta Bowls

With a base of goat cheese polenta and topped with roasted tomatoes, wilted spinach and balsamic, these polenta bowls are comfort food at its best!
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Polenta in a blue bowl and topped with tomatoes and spinach
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:30 minutes
Servings: 4



  • 1 bag baby spinach
  • pinch salt for water
  • 1 Tablespoon olive oil
  • 2 cloves garlic thinly sliced
  • 1 hot pepper sliced in half
  • teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder

Roasted Tomatoes

  • 1 pint cherry tomatoes
  • 1 Tablespoon olive oil
  • teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder

Goat Cheese Polenta

  • ¾ cup polenta yellow corn grits
  • 1 ½ cups milk
  • 1 ½ cups water
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 2 ounces goat cheese


  • ¼ cup toasted pine nuts
  • 4 teaspoons balsamic vinegar
  • 4 Tablespoons microgreens
  • 1 teaspoon olive oil


  • Preheat oven to 400℉ and prepare greens: Fill large pot ¾ full of water. Add pinch of salt and place over high heat until boiling.
  • Add spinach leaves to water and boil 3 min. While leaves are boiling, heat olive oil in sauté pan over medium. When greens are 1 min from being done boiling, add garlic and pepper to sauté pan.
  • Carefully transfer greens to sauté pan using a slotted spoon or sieve. Add salt, pepper, and garlic powder, and toss with tongs to coat. Cook 2-3 minutes. Turn off heat and set side to reheat just before serving.
  • Prepare roasted tomatoes: Place tomatoes on baking tray and drizzle olive oil over top. Sprinkle with salt, pepper, and garlic powder. Toss to coat evenly. Bake 15-20 min until skins are wrinkled and tomatoes begin to brown.
  • While tomatoes are roasting, prepare polenta: Add all polenta ingredients except goat cheese to large microwave safe glass bowl. Whisk to blend and microwave 4 min. Whisk to prevent lumps. Microwave additional 2 min. Whisk in goat cheese and cook 1-2 more min.
  • To serve: For each bowl, place ¼ grits in bottom of a pasta bowl. Top with ¼ tomatoes followed by ¼ greens. Drizzle 1 teaspoon balsamic vinegar and ¼ teaspoon olive oil. Sprinkle with 1 Tablespoon pine nuts and 1 Tablespoon microgreens.


  • This dish is extremely versatile: can be topped with chicken, steak, tofu, fish, or an egg for added protein and a heartier meal.
  • Can vary greens. Others I like are kale, collards, or broccoli greens cooked in the same way.
Preferred Ingredients – Cooking Olive Oil:  Thrive Market Extra Virgin Organic Olive Oil, or McEvoy Ranch Cooking Olive Oil,  Drizzling Olive oil: McEvoy Ranch Organic Olive Oil,  Microgreens: Hamama


Serving: 1bowl | Calories: 372kcal | Carbohydrates: 40.8g | Protein: 13.1g | Fat: 18g | Saturated Fat: 4.7g | Cholesterol: 14mg | Sodium: 488mg | Potassium: 548mg | Fiber: 5g | Sugar: 7.3g | Calcium: 228mg | Iron: 6mg
Calories: 372kcal
Author: Emily Haygood
Nutrition Facts for Polenta Bowls

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love Polenta Bowls

  • It’s comfort food that also fuels my body.
  • This is a family favorite!
  • It’s so versatile. We often have it with grilled fish or chicken on top for a more filling meal with additional protein.
  • It includes greens in the form of spinach.
  • If there are any left overs, it’s a delicious breakfast with or without an egg!
  • It goes together fast.
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Looking for more bowls?

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