Creamy Italian Polenta with Roasted Tomatoes and Parmesan

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

Silky polenta enriched with Parmesan cheese paired with sweet roasted cherry tomatoes, a perfect comforting side or vegetarian main. This italian-inspired vegetarian ready in about 45 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 35 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes and 3 minced garlic cloves with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until tomatoes soften and caramelize.
  2. Step 2: In a medium saucepan, bring 4 cups water and 1 teaspoon salt to a boil. Slowly whisk in 1 cup polenta and reduce heat to low. Cook, stirring frequently, for 25-30 minutes until thick and creamy.
  3. Step 3: Remove polenta from heat and stir in 1/2 cup grated Parmesan cheese, 1 tablespoon olive oil, and 1/2 teaspoon black pepper until melted and smooth.
  4. Step 4: Spoon creamy polenta onto plates and top with roasted tomatoes and 1/4 cup chopped fresh basil leaves. Serve warm.

Frequently asked questions

How long does Creamy Italian Polenta with Roasted Tomatoes and Parmesan take to make?

Total time is about 45 minutes (10 min prep + 35 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 Creamy Italian Polenta with Roasted 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 Creamy Italian Polenta with Roasted 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 Creamy Italian Polenta with Roasted 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 Creamy Italian Polenta with Roasted 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.

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