Gluten-Free Italian Polenta with Roasted Tomato and Basil

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Silky gluten-free polenta cooked to creamy perfection, topped with oven-roasted tomatoes and fragrant fresh basil. This Italian-inspired gluten-free recipe (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 rice, quinoa, or a quick salad. 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
• 2 cups, halved cherry tomatoes
• 2, thinly sliced garlic cloves
• 1/4 cup, chopped fresh basil leaves
• 1/4 tsp black pepper
• 1/3 cup, grated (optional) Parmesan cheese

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.