Baked Polenta Cake with Sun-Dried Tomatoes and Basil

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Savory baked polenta layered with sun-dried tomatoes and fresh basil for a rustic Italian-inspired side or vegetarian main. This Italian Super Bowl recipe (vegetarian), ready in about 65 minutes, layers polenta (cornmeal), water, and salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" 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 (cornmeal)
• 4 cups water
• 1 tsp salt
• 2 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup fresh basil leaves, chopped
• 1/2 cup Parmesan cheese, grated
• 1/4 tsp black pepper

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 4 cups water and 1 teaspoon salt to a boil over medium-high heat. Gradually whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 25-30 minutes until thickened and creamy.
2. Step 2: Remove polenta from heat and stir in 2 tablespoons olive oil, 1/2 cup chopped sun-dried tomatoes, 1/3 cup chopped fresh basil, 1/2 cup grated Parmesan cheese, and 1/4 teaspoon black pepper until evenly combined.
3. Step 3: Preheat oven to 375°F. Pour the polenta mixture into a greased 9-inch round baking dish, smoothing the top with a spatula.
4. Step 4: Bake for 25-30 minutes until the edges are golden and the polenta cake is set.
5. Step 5: Let cool for 10 minutes before slicing and serving warm.