Baked Italian-Style Polenta with Roasted Tomato Sauce

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

Creamy polenta baked until set and topped with a rich roasted tomato sauce infused with garlic and fresh basil. This italian-inspired vegetarian (vegetarian) ready in about 50 minutes blends polenta (coarse cornmeal), water, divided salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 40 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups cherry tomatoes and 4 whole peeled garlic cloves with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp red pepper flakes on a baking sheet. Roast for 20 minutes until tomatoes burst and garlic softens.
  2. Step 2: Meanwhile, bring 4 cups water and 1 tsp salt to a boil in a large saucepan. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 15 minutes until thick and creamy.
  3. Step 3: Remove polenta from heat and stir in 1/2 cup grated Parmesan cheese and 2 tbsp olive oil until smooth. Pour polenta into a greased 9-inch square baking dish and smooth the top.
  4. Step 4: Mash the roasted tomatoes and garlic gently with 1/4 cup chopped fresh basil and 1 tbsp olive oil. Spread the sauce evenly over the polenta.
  5. Step 5: Bake the polenta with the sauce for 15 minutes at 425°F until heated through and edges begin to crisp. Let cool for 5 minutes before slicing and serving.

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Frequently asked questions

How long does Baked Italian-Style Polenta with Roasted Tomato Sauce take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Italian-Style Polenta with Roasted Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Italian-Style Polenta with Roasted Tomato Sauce?

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 Tomato Sauce 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 Tomato Sauce 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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