Baked Italian-Style Polenta with Roasted Cherry Tomatoes and Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy polenta baked to golden perfection, topped with oven-roasted cherry tomatoes and fresh basil for a comforting vegetarian Italian dish. This italian-inspired vegetarian (vegetarian, gluten free) 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 290 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: 45 min Serves 4 Italian cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Gradually whisk in 1 cup polenta and reduce heat to low. Cook, stirring frequently, for about 20 minutes until thick and creamy.
  2. Step 2: Remove polenta from heat and stir in 1/2 cup grated Parmesan cheese and 1 tbsp olive oil until smooth.
  3. Step 3: Transfer the polenta to a greased 9x9-inch baking dish and spread evenly. In a bowl, toss 2 cups halved cherry tomatoes with 2 tbsp olive oil, 3 minced garlic cloves, and 1/2 tsp black pepper.
  4. Step 4: Scatter the tomato mixture evenly over the polenta and drizzle with remaining 1 tbsp olive oil. Bake in the preheated oven for 20-25 minutes until the edges are golden and tomatoes are roasted.
  5. Step 5: Remove from oven and sprinkle with 1/4 cup chopped fresh basil before serving warm.

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Frequently asked questions

How long does Baked Italian-Style Polenta with Roasted Cherry Tomatoes and Basil take to make?

Total time is about 55 minutes (10 min prep + 45 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-Style Polenta with Roasted Cherry Tomatoes 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-Style Polenta with Roasted Cherry Tomatoes 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-Style Polenta with Roasted Cherry Tomatoes 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-Style Polenta with Roasted Cherry Tomatoes and Basil vegetarian?

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

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