Italian Oven-Baked Polenta with Parmesan and Roasted Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy polenta baked until golden and topped with oven-roasted juicy cherry tomatoes and sharp Parmesan cheese for a comforting Italian side dish. This italian-inspired quick meals (vegetarian) ready in about 55 minutes pairs polenta (coarse cornmeal), water, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 45 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large saucepan, bring 4 cups water and 1 teaspoon salt to a boil. Slowly whisk in 1 cup polenta, reducing heat to low, and cook stirring frequently for 25-30 minutes until thick and creamy.
  2. Step 2: While polenta cooks, toss 2 cups cherry tomatoes with 2 tablespoons olive oil, 2 thinly sliced garlic cloves, 1 teaspoon fresh thyme, and 1/4 teaspoon black pepper on a baking sheet. Roast in the oven for 15 minutes until tomatoes are softened and blistered.
  3. Step 3: Transfer cooked polenta to a greased 9x9-inch baking dish, smoothing the surface. Sprinkle evenly with 1/2 cup grated Parmesan cheese.
  4. Step 4: Bake polenta uncovered for 15 minutes at 425°F until the top is set and golden. Remove from oven, top with roasted tomatoes, and serve warm.

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Frequently asked questions

How long does Italian Oven-Baked Polenta with Parmesan and Roasted Cherry Tomatoes take to make?

Total time is about 55 minutes (10 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 Italian Oven-Baked Polenta with Parmesan and Roasted Cherry Tomatoes?

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 Italian Oven-Baked Polenta with Parmesan and Roasted Cherry Tomatoes?

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 Italian Oven-Baked Polenta with Parmesan and Roasted Cherry Tomatoes 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 Italian Oven-Baked Polenta with Parmesan and Roasted Cherry Tomatoes 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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