Gluten-Free Italian Polenta with Roasted Tomato and Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silky gluten-free polenta cooked to creamy perfection, topped with oven-roasted tomatoes and fragrant fresh basil. This italian-inspired gluten free (gluten-free, 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 290 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.

Prep: 10 min Cook: 35 min Serves 4 Italian cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups halved cherry tomatoes with 1 tbsp olive oil, 2 thinly sliced garlic cloves, 1/4 tsp black pepper, and 1/2 tsp salt. Spread tomatoes 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 to a boil with 1 tsp salt. Gradually whisk in 1 cup polenta in a slow, steady stream to prevent lumps.
  3. Step 3: Reduce heat to low and cook the polenta, stirring frequently, for 25-30 minutes until thick and creamy.
  4. Step 4: Stir 1 tbsp olive oil and 1/3 cup grated Parmesan cheese into the polenta until melted and smooth.
  5. Step 5: Spoon the roasted tomatoes and garlic over the creamy polenta, then sprinkle 1/4 cup chopped fresh basil on top before serving.

Frequently asked questions

How long does Gluten-Free Italian Polenta with Roasted Tomato and Basil 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 Gluten-Free Italian Polenta with Roasted Tomato and Basil?

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 Gluten-Free Italian Polenta with Roasted Tomato and Basil?

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 Gluten-Free Italian Polenta with Roasted Tomato and Basil 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 Gluten-Free Italian Polenta with Roasted Tomato and Basil 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.

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