Baked Polenta with Tomato Basil Salsa
Creamy polenta topped with a vibrant fresh tomato salsa and a sprinkle of Parmesan. This mediterranean-inspired vegetarian (gluten-free, vegetarian) ready in about 25 minutes blends polenta, tomatoes, fresh basil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 1, so a small batch covers several meals across the week without taking over the fridge. 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
- 1/2 cup polenta
- 3 oz tomatoes
- 1 tbsp fresh basil
- 1/4 cup red onion
- 1 tsp olive oil
- 1 tbsp Parmesan cheese
- 1/8 tsp salt
Instructions
- Step 1: Bring 1 cup water and 1/8 tsp salt to a simmer in a saucepan. Gradually whisk in 1/2 cup polenta and cook for 10-12 minutes, stirring constantly, until thickened and smooth.
- Step 2: Transfer polenta to a bowl, cover with plastic wrap, and refrigerate for 15 minutes to set.
- Step 3: Dice 3 oz tomatoes and finely chop 1/4 cup red onion. Mix with 1 tbsp chopped fresh basil, 1 tsp olive oil, and 1/8 tsp salt to make the salsa.
- Step 4: Slice the chilled polenta into 1/2-inch rounds and arrange on a plate. Top with tomato basil salsa and sprinkle with 1 tbsp grated Parmesan cheese before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Polenta with Tomato Basil Salsa take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Polenta with Tomato Basil Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Polenta with Tomato Basil Salsa?
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 with Tomato Basil Salsa for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 with Tomato Basil Salsa gluten-free?
Yes — this recipe is tagged gluten-free, 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
