Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Basil
Creamy polenta baked until golden and topped with sweet roasted cherry tomatoes and fresh basil for a comforting Italian vegetarian dish. This italian-inspired vegetarian (vegetarian) ready in about 65 minutes pairs polenta (cornmeal), water, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 polenta (cornmeal)
- 4 cups water
- 1 tsp sea salt
- 3 tbsp, divided olive oil
- 2 cups cherry tomatoes
- 2, thinly sliced garlic cloves
- 1/4 cup, torn fresh basil leaves
- 1/2 cup, grated parmesan cheese
- 1/2 tsp black pepper
Instructions
- Step 1: In a large saucepan, bring 4 cups water and 1 tsp sea salt to a boil. Gradually whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 25-30 minutes until thick and creamy.
- Step 2: Preheat oven to 425°F. Pour the cooked polenta into a greased 9x9-inch baking dish and spread evenly. Sprinkle 1/4 cup grated parmesan cheese on top.
- Step 3: In a bowl, toss 2 cups cherry tomatoes with 1 tbsp olive oil, 2 thinly sliced garlic cloves, and 1/2 tsp black pepper. Spread tomatoes on a baking sheet and roast in the oven for 15 minutes until blistered.
- Step 4: Bake the polenta in the oven for 20 minutes until golden on top and set.
- Step 5: Remove polenta from oven, top with roasted cherry tomatoes and 1/4 cup torn fresh basil leaves, drizzle remaining 2 tbsp olive oil over the dish, and serve warm.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Basil take to make?
Total time is about 65 minutes (10 min prep + 55 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 Roasted Cherry Tomatoes 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 (cornmeal) from drying out.
Can I substitute ingredients in Italian Oven-Baked Polenta with Roasted Cherry Tomatoes 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 Italian Oven-Baked Polenta with Roasted Cherry Tomatoes 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 Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Basil 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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