Baked Italian Herb-Infused Polenta with Tomato Ragù

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy baked polenta seasoned with Italian herbs, topped with a rich tomato ragù simmered with garlic and fresh basil for a comforting vegetarian dish. This italian-inspired vegetarian (vegetarian) ready in about 65 minutes pairs polenta (coarse cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 55 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta, reduce heat to low, and cook for 20 minutes stirring frequently until thickened and creamy.
  2. Step 2: Stir in 2 tbsp olive oil and 1 tsp dried Italian herbs into the polenta. Pour polenta evenly into a greased 8x8-inch baking dish and smooth the top.
  3. Step 3: In a skillet over medium heat, sauté 3 minced garlic cloves in 1 tbsp olive oil for 1 minute until fragrant. Add 1 (14 oz) can crushed tomatoes, 1/4 cup chopped fresh basil, and 1/4 tsp red pepper flakes. Simmer for 10 minutes until sauce thickens.
  4. Step 4: Pour tomato ragù evenly over the polenta in the baking dish. Sprinkle 1/4 cup grated Parmesan cheese on top.
  5. Step 5: Bake in the oven for 25 minutes until the edges are golden and bubbly. Let rest 5 minutes before slicing and serving warm.

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Frequently asked questions

How long does Baked Italian Herb-Infused Polenta with Tomato Ragù take to make?

Total time is about 65 minutes (10 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Italian Herb-Infused Polenta with Tomato Ragù?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep polenta (coarse cornmeal) from drying out.

Can I substitute ingredients in Baked Italian Herb-Infused Polenta with Tomato Ragù?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian Herb-Infused Polenta with Tomato Ragù for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Italian Herb-Infused Polenta with Tomato Ragù vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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