Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy polenta baked until golden, topped with sweet roasted cherry tomatoes and melted mozzarella for a comforting Italian vegetarian dish. This italian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs polenta (cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 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 tsp salt to a boil. Gradually whisk in 1 cup polenta, reduce heat to low, and cook, stirring constantly, for 20 minutes until thick and creamy.
  2. Step 2: Pour cooked polenta into a greased 9x9-inch baking dish, smoothing the top with a spatula. Let cool for 10 minutes until it firms slightly.
  3. Step 3: Toss 2 cups cherry tomatoes with 1 tbsp olive oil, 1/2 tsp black pepper, and 1/4 tsp garlic powder on a baking sheet. Roast in the oven for 15 minutes until tomatoes soften and burst.
  4. Step 4: Arrange 8 oz sliced fresh mozzarella evenly over the polenta, then spoon roasted cherry tomatoes on top.
  5. Step 5: Drizzle remaining 1 tbsp olive oil over the dish and bake at 425°F for 12 minutes until cheese is melted and bubbly.
  6. Step 6: Remove from oven and garnish with 1/4 cup fresh basil leaves before serving.

Equipment for this recipe

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Frequently asked questions

How long does Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Mozzarella 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 Roasted Cherry Tomatoes and Mozzarella?

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 Mozzarella?

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 Mozzarella 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 Mozzarella 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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