Baked Tuscan Polenta with Roasted Cherry Tomatoes and Parmesan

By AislePrompt Editorial · ·

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 drafted and published.

A comforting Italian-inspired baked polenta infused with garlic and rosemary, topped with sweet roasted cherry tomatoes and sharp Parmesan cheese. This Italian-inspired vegetarian recipe, ready in about 60 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 320 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: 45 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups cherry tomatoes with 1 tbsp olive oil, 1/4 tsp black pepper, and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until soft and slightly caramelized.
  2. Step 2: In a large saucepan, bring 4 cups water with 1 tsp salt to a boil. Gradually whisk in 1 cup polenta over medium heat. Reduce heat to low and cook, stirring frequently, for 25 minutes until thick and creamy.
  3. Step 3: Stir in 2 tbsp olive oil, 3 minced garlic cloves, and 1 tbsp chopped fresh rosemary into the cooked polenta. Transfer to a greased 8x8-inch baking dish and smooth the surface.
  4. Step 4: Sprinkle 1/2 cup grated Parmesan cheese evenly over the polenta, then top with the roasted cherry tomatoes.
  5. Step 5: Bake in the preheated oven for 15 minutes until the edges are golden and the cheese has melted. Garnish with 1/4 cup chopped fresh basil before serving.

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