Baked Italian-Style Polenta with Roasted Tomatoes and Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy baked polenta topped with roasted cherry tomatoes and melted Parmesan cheese, offering a comforting vegetarian Italian dish. This italian-inspired 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 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups water and 1 tsp salt to a boil in a heavy saucepan. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 25-30 minutes until thick and creamy.
  2. Step 2: Preheat oven to 400°F. Toss 2 cups halved cherry tomatoes with 2 tbsp olive oil, 4 thinly sliced garlic cloves, and 1/4 tsp salt. Spread on a baking sheet and roast for 15 minutes until tomatoes are soft and slightly caramelized.
  3. Step 3: Pour cooked polenta into a greased 8x8-inch baking dish, smoothing the top. Sprinkle 1/2 cup grated Parmesan cheese evenly over the polenta.
  4. Step 4: Spoon the roasted tomatoes and garlic evenly over the polenta layer.
  5. Step 5: Sprinkle remaining 1/2 cup Parmesan cheese and 1/2 tsp black pepper on top.
  6. Step 6: Bake in the preheated oven for 20 minutes until the cheese is melted and golden.
  7. Step 7: Remove from oven, garnish with 1/4 cup chopped fresh basil leaves, and let cool for 5 minutes before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Italian-Style Polenta with Roasted Tomatoes and Parmesan 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-Style Polenta with Roasted Tomatoes and Parmesan?

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-Style Polenta with Roasted Tomatoes and Parmesan?

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 Tomatoes and Parmesan 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.

What goes well with Baked Italian-Style Polenta with Roasted Tomatoes and Parmesan?

Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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