Baked Italian Polenta with Tomato and Basil

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

Comforting baked polenta squares topped with a fresh tomato basil sauce. This italian-inspired vegetarian ready in about 55 minutes pairs polenta (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: 15 min Cook: 40 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta and reduce heat to low. Cook, stirring constantly with a wooden spoon, for 20 minutes until thickened.
  2. Step 2: Remove polenta from heat and stir in 1 tbsp olive oil and 1/4 cup grated Parmesan cheese until smooth. Pour into a greased 8x8-inch baking dish and spread evenly. Let cool for 10 minutes.
  3. Step 3: Preheat oven to 400°F. In a skillet, heat remaining 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 2 cups diced fresh tomatoes and cook for 5 minutes until softened. Stir in 1/4 cup chopped fresh basil and season with 1/4 tsp black pepper.
  5. Step 5: Spoon the tomato basil mixture over the set polenta and sprinkle with an additional 1/4 cup Parmesan. Bake for 15 minutes until bubbly and slightly golden on top. Let cool for 5 minutes before slicing into squares and serving.

Frequently asked questions

How long does Baked Italian Polenta with Tomato and Basil take to make?

Total time is about 55 minutes (15 min prep + 40 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 Polenta with Tomato and Basil?

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 (cornmeal) from drying out.

Can I substitute ingredients in Baked Italian Polenta with Tomato and Basil?

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 Polenta with Tomato and Basil 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 Polenta with Tomato and Basil 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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