Italian Oven-Baked Polenta with Roasted Cherry Tomato Sauce
A comforting Italian dish featuring creamy oven-baked polenta topped with a rich, roasted cherry tomato sauce bursting with garlic and fresh basil. This italian-inspired vegetarian (vegetarian) ready in about 45 minutes blends polenta (coarse cornmeal), water, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1/2 cup grated parmesan cheese
- 3 tbsp, divided olive oil
- 2 cups cherry tomatoes
- 4 cloves, sliced garlic
- 1/4 cup chopped fresh basil
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta, reduce heat to low, and cook for 5 minutes, stirring constantly until thickened.
- Step 2: Remove from heat and stir in 1/2 cup grated parmesan cheese and 1 tbsp olive oil until creamy. Pour polenta into a greased 9-inch square baking dish and smooth the top.
- Step 3: In a separate baking dish, toss 2 cups cherry tomatoes with 3 sliced garlic cloves, 2 tbsp olive oil, 1/4 tsp black pepper, and 1/4 cup chopped fresh basil. Roast tomatoes in the oven for 25 minutes until soft and caramelized.
- Step 4: Bake the polenta in the oven alongside the tomatoes for 25 minutes until the edges are set and slightly golden.
- Step 5: Remove both from oven. Spoon the roasted cherry tomato sauce over the baked polenta and drizzle with remaining 1 tbsp olive oil before serving warm.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Roasted Cherry Tomato Sauce take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Italian Oven-Baked Polenta with Roasted Cherry Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Italian Oven-Baked Polenta with Roasted Cherry Tomato Sauce?
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 Roasted Cherry Tomato Sauce 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 Roasted Cherry Tomato Sauce 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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