Baked Polenta Squares with Roasted Cherry Tomatoes and Parmesan

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy baked polenta cut into golden squares, topped with oven-roasted cherry tomatoes and melted Parmesan for a savory appetizer or side. This Thai recipe (vegetarian, gluten free option), ready in about 55 minutes, pairs polenta (coarse cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 280 cal/serving

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Ingredients

1 cup polenta (coarse cornmeal)
4 cups water
1 tsp salt
3 tbsp divided olive oil
2 cups halved cherry tomatoes
3 minced garlic cloves
1 tsp fresh thyme leaves
1/2 cup grated Parmesan cheese
1/4 tsp freshly ground black pepper
for garnish, optional fresh basil

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Instructions

Step 1: Preheat oven to 400°F (200°C). In a heavy saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta to prevent lumps.
Step 2: Reduce heat to low and cook polenta, stirring frequently, for 20-25 minutes until thick and creamy.
Step 3: Remove from heat and stir in 2 tbsp olive oil and 1/4 cup grated Parmesan cheese until smooth.
Step 4: Pour polenta into a greased 8x8-inch baking dish, spreading evenly. Let cool slightly then place in the oven and bake for 20 minutes until set and edges start to brown.
Step 5: While polenta bakes, toss 2 cups halved cherry tomatoes with 1 tbsp olive oil, 3 minced garlic cloves, 1 tsp fresh thyme leaves, and 1/4 tsp freshly ground black pepper. Spread on a baking sheet.
Step 6: Roast tomatoes in the oven alongside polenta for 15-20 minutes until soft and caramelized.
Step 7: Remove polenta from oven and cut into 9 squares. Top each square with roasted cherry tomatoes and sprinkle with remaining 1/4 cup grated Parmesan.
Step 8: Return to oven for 5 minutes until cheese melts. Garnish with fresh basil leaves if desired before serving warm.