Baked Tuscan Polenta with Roasted Cherry Tomatoes and Parmesan
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 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.
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 tsp salt
- 2 tbsp olive oil
- 3 cloves minced garlic cloves
- 1 tbsp chopped fresh rosemary
- 2 cups cherry tomatoes
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 cup chopped fresh basil leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Sprinkle 1/2 cup grated Parmesan cheese evenly over the polenta, then top with the roasted cherry tomatoes.
- 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.
Frequently asked questions
How long does Baked Tuscan Polenta with Roasted Cherry Tomatoes and Parmesan take to make?
Total time is about 60 minutes (15 min prep + 45 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 Tuscan Polenta with Roasted Cherry Tomatoes and Parmesan?
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 polenta (coarse cornmeal) from drying out.
Can I substitute ingredients in Baked Tuscan Polenta with Roasted Cherry Tomatoes and Parmesan?
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 Tuscan Polenta with Roasted Cherry Tomatoes and Parmesan 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 Tuscan Polenta with Roasted Cherry Tomatoes and Parmesan 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.
