Baked Polenta Rounds with Roasted Cherry Tomatoes and Basil

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

Golden baked polenta rounds topped with sweet roasted cherry tomatoes and fresh basil create a simple yet delightful vegetarian appetizer or snack. This italian-inspired vegetarian ready in about 45 minutes pairs instant polenta, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup instant polenta and reduce heat to low. Cook, stirring frequently, for 5 minutes until thickened.
  2. Step 2: Stir in 1 tbsp olive oil and pour the polenta into a parchment-lined 9x9 inch baking dish. Spread evenly and chill in the refrigerator for 1 hour until firm.
  3. Step 3: Preheat oven to 425°F. Toss 2 cups halved cherry tomatoes with 2 tbsp olive oil, 2 thinly sliced garlic cloves, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until tomatoes are soft and caramelized.
  4. Step 4: Remove polenta from fridge and cut into 12 rounds. Heat 1 tbsp olive oil in a skillet over medium heat and cook polenta rounds for 3-4 minutes per side until golden and crisp.
  5. Step 5: Top each polenta round with roasted cherry tomatoes and garnish with 1/4 cup torn fresh basil leaves before serving warm.

Frequently asked questions

How long does Baked Polenta Rounds with Roasted Cherry Tomatoes and Basil take to make?

Total time is about 45 minutes (15 min prep + 30 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 Rounds with Roasted Cherry Tomatoes and Basil?

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 instant polenta from drying out.

Can I substitute ingredients in Baked Polenta Rounds with Roasted Cherry Tomatoes and Basil?

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 Rounds with Roasted Cherry Tomatoes and Basil 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 Rounds with Roasted Cherry Tomatoes and Basil 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.

What others are saying

Related recipes