Instant Polenta with Parmesan and Roasted Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Smooth and creamy instant polenta enriched with sharp Parmesan cheese, topped with sweet roasted cherry tomatoes for a simple yet elegant side dish. This Italian-inspired Instant Pot recipe (vegetarian), ready in about 25 minutes, pairs instant polenta, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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 instant polenta
• 4 cups water
• 1 tsp salt
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 pint cherry tomatoes
• 1/4 cup, chopped fresh basil leaves
• 1/4 tsp freshly ground black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 pint cherry tomatoes with 1 tbsp olive oil and 1/4 tsp freshly ground black pepper on a baking sheet. Roast for 15 minutes until the tomatoes blister and soften.
2. Step 2: While tomatoes roast, bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup instant polenta, then reduce heat to low and cook, stirring constantly, for 3-4 minutes until thickened and creamy.
3. Step 3: Remove polenta from heat and stir in 1/2 cup grated Parmesan cheese and 1 tbsp olive oil until smooth and glossy.
4. Step 4: Spoon polenta into serving bowls, top with roasted cherry tomatoes and sprinkle 1/4 cup chopped fresh basil leaves on top before serving.