Baked Italian-Style Polenta with Tomato Basil Sauce

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

Creamy baked polenta squares topped with a rich tomato and fresh basil sauce, baked until bubbly and golden for a comforting meatless Italian dish. This italian-inspired 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

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Instructions

  1. 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 polenta and reduce heat to low.
  2. Step 2: Cook polenta, stirring frequently, for 20-25 minutes until thickened and creamy. Remove from heat and stir in 1 tbsp olive oil.
  3. Step 3: Preheat oven to 400°F. Pour polenta into a greased 9x9-inch baking dish and spread evenly. Let it cool slightly for 10 minutes.
  4. Step 4: Meanwhile, heat 1 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  5. Step 5: Add 1 can (14 oz) crushed tomatoes, 1/4 cup chopped fresh basil, 1/4 tsp red pepper flakes, and 1/4 tsp black pepper. Simmer for 10 minutes until sauce thickens slightly.
  6. Step 6: Pour tomato basil sauce evenly over the polenta, then sprinkle 1 cup shredded mozzarella cheese on top.
  7. Step 7: Bake in the preheated oven for 20 minutes until cheese is bubbly and golden. Let cool for 5 minutes before slicing into squares and serving.

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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