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-inspired Super Bowl recipe (vegetarian), ready in about 65 minutes, layers polenta (cornmeal), water, 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 "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 (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.