Baked Italian-Style Polenta with Tomato-Basil Sauce

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

Creamy baked polenta squares topped with a fresh tomato and basil sauce, baked until golden and perfect for a comforting vegetarian main or side. This italian-inspired vegetarian (vegetarian) ready in about 55 minutes blends polenta (coarse cornmeal), water, 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 320 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: 45 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 medium saucepan. Slowly whisk in 1 cup coarse polenta to prevent lumps. Reduce heat to low and cook, stirring frequently, for 25 minutes until thick and creamy.
  2. Step 2: Remove from heat and stir in 1/2 cup grated Parmesan cheese and 2 tbsp butter until melted and smooth. Pour polenta into a greased 8x8-inch baking dish and spread evenly. Let cool and set for 15 minutes.
  3. Step 3: Preheat oven to 400°F. In a skillet, heat 2 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Add 1 1/2 cups canned crushed tomatoes, 1/4 cup chopped fresh basil, 1/2 tsp dried oregano, and 1/4 tsp black pepper. Simmer sauce for 10 minutes until slightly thickened.
  4. Step 4: Pour tomato-basil sauce evenly over the set polenta. Sprinkle 1/2 cup shredded mozzarella cheese on top.
  5. Step 5: Bake in preheated oven for 15-20 minutes until the cheese is bubbly and golden brown. Let cool for 5 minutes before slicing into squares and serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 55 minutes (10 min prep + 45 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 Tomato-Basil 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 Tomato-Basil 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 Tomato-Basil 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 Tomato-Basil 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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