Baked Italian-Style Polenta with Sundried Tomatoes and Parmesan
A comforting baked polenta dish infused with sundried tomatoes and Parmesan cheese, highlighting the rustic flavors of Italian regional cooking. This italian-inspired vegetarian ready in about 60 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 250 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.
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 tsp salt
- 1/2 cup, chopped sundried tomatoes
- 3/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1/4 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
- 1 tbsp olive oil
Instructions
- Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil over medium-high heat. Gradually whisk in 1 cup coarse polenta, reducing heat to low. Cook, stirring frequently, for 25-30 minutes until thickened and creamy.
- Step 2: Remove from heat and stir in 2 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, 1/2 cup chopped sundried tomatoes, 1/4 tsp black pepper, and 1/4 cup chopped fresh basil until fully combined.
- Step 3: Preheat oven to 400°F and lightly grease an 8-inch square baking dish with 1 tbsp olive oil. Pour polenta mixture into the dish, smoothing the top with a spatula.
- Step 4: Bake for 20 minutes until the edges start to crisp and the top is golden. Let cool for 5 minutes before slicing into squares and serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Italian-Style Polenta with Sundried Tomatoes and Parmesan take to make?
Total time is about 60 minutes (10 min prep + 50 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 Sundried 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 Sundried 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 Sundried 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 Sundried 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.
