Baked Polenta Layered with Sundried Tomato and Mozzarella
A comforting Italian-inspired baked polenta dish layered with tangy sundried tomatoes and creamy mozzarella cheese, perfect for a hearty vegetarian dinner. This italian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs cornmeal (polenta), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cornmeal (polenta)
- 4 cups water
- 1 tsp salt
- 2 tbsp olive oil
- 1/2 cup, chopped sundried tomatoes (oil-packed)
- 8 oz, sliced mozzarella cheese
- 1/4 cup, chopped fresh basil leaves
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil over medium-high heat. Slowly whisk in 1 cup cornmeal, reducing heat to low. Stir continuously for 20 minutes until the polenta thickens and starts pulling away from the sides.
- Step 2: Remove polenta from heat, stir in 2 tbsp olive oil until smooth and glossy. Pour half the polenta into a greased 9x9-inch baking dish and spread evenly.
- Step 3: Layer 1/2 cup chopped sundried tomatoes and 4 oz sliced mozzarella cheese evenly over the polenta. Sprinkle 2 tbsp chopped fresh basil.
- Step 4: Pour the remaining polenta over the layers and smooth the surface. Top with the remaining 4 oz sliced mozzarella, 1/4 cup grated Parmesan, and 2 tbsp chopped basil.
- Step 5: Preheat oven to 375°F. Bake uncovered for 25-30 minutes until cheese is melted and golden at the edges. Let rest for 10 minutes before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Polenta Layered with Sundried Tomato and Mozzarella 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 Polenta Layered with Sundried Tomato and Mozzarella?
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 cornmeal (polenta) from drying out.
Can I substitute ingredients in Baked Polenta Layered with Sundried Tomato and Mozzarella?
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 Polenta Layered with Sundried Tomato and Mozzarella 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 Polenta Layered with Sundried Tomato and Mozzarella 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.
